Crab-stuffed flounder on carrots
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Lump crabmeat -- drained |
| 2 | tablespoons | Chopped green onions -- |
| Finely chopped | ||
| 1 | tablespoon | Nonfat mayonnaise |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Hot sauce |
| 8 | ounces | Flounder -- 2 fillets about |
| Thick | ||
| Vegetable cooking spray | ||
| 1 | dash | Paprika |
| ⅔ | cup | Shredded carrots -- finely |
| Shredded | ||
Directions
¼ "
Combine first 6 ingredients in a bowl stir well. Spread ⅓ cup mixture over each fillet; roll up jellyroll fashion. Arrange rolls, seam side down, in a baking dish coated with cooking spray. Sprinkle with paprika.
Bake at 400°F for 20 minutes. Arrange carrot in a vegetable steamer over boiling water. Cover and steam 1 minute. Arrange carrot on 2 serving plates; top each with a fillet. Recipe By : Cooking Light, Nov/Dec 1990, p/84 From: Dscollin@... Date: Thu, 16 Feb 1995 14:20:55 -0500 File