Stuffed Flounder (w/lump crabmeat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Stuffed Flounder (w/lump crabmeat) calories by ingredient
Number of Servings: 6
Ingredients
-
6 fillet Flounder
2 Slices Wonder Light Italian Bread
2 Tbsp Pickle Relish
2 Tbsp Kraft Light Mayonnaise
1/4 Cup Plain Fat Free Yogurt (Aldi Brand)
1/2 tsp Paprika
1/4 tsp Cinnamon
1/4 tsp Allspice
8 oz. lump crabmeat
1/2 Tbsp Agave Nectar
1/2 Tsp Canola Oil Spray
Directions
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.