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Crab Stuffed Flounder

1/2 cup fresh lump crabmeat -- drained, 3 oz.
2 tablespoons finely chopped green onions
1 tablespoon lowfat mayonnaise
1 teaspoon lemon juice
1/8 teaspoon hot sauce
2 flounder fillets -- about 1/4" thick (4 oz. each)
vegetable cooking spray
1 dash paprika
2/3 cup carrot -- 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, seams side down, in a baking dish coating with cooking spray. Sprinkle with paprika. Bake at 400 F. for 20 minutes. Arrange carrot on two serving plates; top each with a fillet.

Yield: 2 servings.

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