Crab-Stuffed Flounder with Herbed Aioli
If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland
Ingredients
- 1/4 cup egg substitute
- 2 tablespoons fat-free milk
- 1 tablespoon minced chives
- 1 tablespoon reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- Dash hot pepper sauce
- 1 pound lump crabmeat
- 6 flounder fillets (6 ounces each)
- Paprika
- aioli:
- 1/3 cup reduced-fat mayonnaise
- 2 teaspoons minced chives
- 2 teaspoons minced fresh parsley
- 2 teaspoons lemon juice
- 1 garlic clove, minced
Directions
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1In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
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2Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.
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