Stuffed Flounder (w/lump crabmeat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 fillet Flounder 2 Slices Wonder Light Italian Bread 2 Tbsp Pickle Relish2 Tbsp Kraft Light Mayonnaise 1/4 Cup Plain Fat Free Yogurt (Aldi Brand)1/2 tsp Paprika1/4 tsp Cinnamon1/4 tsp Allspice8 oz. lump crabmeat1/2 Tbsp Agave Nectar1/2 Tsp Canola Oil Spray
Cut each flounder at the seam and make sure any bones have been removed. Spray the bottom of a baking pan very well with Pam Canola Oil Spray. Lay 6 of the pieces of flounder in the pan and spray each piece of fish.
Do not toast the bread, but instead, put it in a food processor and pulse enough times until the bread is in fine crumbs. Transfer to a big bowl. Add the lump crab meat, relish, mayo, yogurt, and spices. Mix together with a large spoon (or your hands if you don't mind the mess). Add the agave nectar and mix.
Take the crab filling and layer each of the 6 flounders with ALL of the crab filling. Spray the other 6 fillets on both sides and lay one fillet on top of the crab mixture. Press down a little and take the rounded side of a spoon and go around each piece of fish to make sure the stuffing stays inside.
Now I cooked mine in a toaster oven not an oven at 325 degrees for 30 minutes. The fish just melted in my mouth. DELICIOUS.
I also made a corn salsa from scratch using: corn, sweet red peppers, red onions, black beans, tomatoes, green beans, pineapple, garlic, mango, 2 tbsp extra virgin olive oil, honey, and turbinado sugar. The juices from the pineapple, tomatoes and corn mix together well. I also added pepper, a little salt, basil, paprika, and a herb blend spice (multiple herbs in one).
Number of Servings: 6
Recipe submitted by SparkPeople user SMITHLPOOLE.
Do not toast the bread, but instead, put it in a food processor and pulse enough times until the bread is in fine crumbs. Transfer to a big bowl. Add the lump crab meat, relish, mayo, yogurt, and spices. Mix together with a large spoon (or your hands if you don't mind the mess). Add the agave nectar and mix.
Take the crab filling and layer each of the 6 flounders with ALL of the crab filling. Spray the other 6 fillets on both sides and lay one fillet on top of the crab mixture. Press down a little and take the rounded side of a spoon and go around each piece of fish to make sure the stuffing stays inside.
Now I cooked mine in a toaster oven not an oven at 325 degrees for 30 minutes. The fish just melted in my mouth. DELICIOUS.
I also made a corn salsa from scratch using: corn, sweet red peppers, red onions, black beans, tomatoes, green beans, pineapple, garlic, mango, 2 tbsp extra virgin olive oil, honey, and turbinado sugar. The juices from the pineapple, tomatoes and corn mix together well. I also added pepper, a little salt, basil, paprika, and a herb blend spice (multiple herbs in one).
Number of Servings: 6
Recipe submitted by SparkPeople user SMITHLPOOLE.
Nutritional Info Amount Per Serving
- Calories: 278.1
- Total Fat: 9.8 g
- Cholesterol: 101.8 mg
- Sodium: 432.4 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.1 g
- Protein: 35.1 g
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