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Crab-Stuffed Flounder on Carrots
3 oz Lump crabmeat -- drained
2 tb Chopped green onions -- finely chopped
1 tb Nonfat mayonnaise
1 ts Dijon mustard
1 ts Lemon juice
1 ts Hot sauce
8 oz Flounder -- 2 fillets about 1/4 " thick
Vegetable cooking spray
1 ds Paprika
2/3 c Shredded carrots -- finely shredded
Combine first 6 ingredients in a bowl stir well. Spread 1/3 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.