Crab Stuffed Orange Roughy

1/2 c seasoned dry bread crumbs
1/2 c egg substitute
2 TBSP finely chopped sweet onions
2 TBSP finely chopped red or green bell peppers
2 tsp cajun seasoning
1 tsp dried mustard
1/2 tsp dried parsley
1 tsp hot red pepper sauce
8 oz backfin lump crabmeat
4 - 6oz orange roughy fillets
2 TBSP fresh lemon juice
1/2 tsp paprika
1 TBSP Brummel & Brown
2 green onions, chopped
1/2 c white wine
1/2 c chicken broth
1 TBSP flour
1/4 tsp ground black pepper

Preheat oven to 350 degrees F

Spray 8" x 8" baking dish

In a small mixing bowl, combine egg substitute, breadcrumbs, sweet onion, bell pepper, Cajun seasoning, mustard, parsley and hot sauce until blended. Stir in 5 ounces of crabmeat.

Rinse fish fillets and pat dry. Spoon 1/4 of crabmeat mixture onto each fillet and roll up. Place in prepared baking dish seam-side down. Sprinkle evenly with lemon juice and paprika. Bake for 20-25 minutes.

Meanwhile, in a small saucepan, melt margarine. Lightly sauté green onions. Add wine, chicken broth, flour and ground pepper. Stir until combined. Add remaining crabmeat and heat until warmed through. Spoon sauce over fish and serve immediately.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LCM797.