Crab-Stuffed Flounder

Name: Crab-Stuffed Flounder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 , 5 serving(s)
Ingredients: 10 flounder fillets (thin); 1 (6 ounce) can crabmeat, drained; 1/3 cup green bell pepper, finely diced; 1 large mushroom, diced; 1 stalk celery, diced; 1/2 carrot, coarsely grated; 2 teaspoons olive oil; 2 green onions, sliced; 1/2 cup Italian seasoned breadcrumbs; 1/4 cup parmesan cheese; 1 lemon, halved; 1 tablespoon reduced-fat mayonnaise; cajun seasoning (we use Tony Chachere's); fresh ground black pepper; paprika; parsley

Submitted by Robyns Cookin

"My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat!"

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Ready In:: 55mins
Ingredients:: 16
Serves:: 5

ingredients

10 flounder fillets (thin)
1 (6 ounce) can crabmeat, drained
¹⁄₃ cup green bell pepper, finely diced
1 large mushroom, diced
1 stalk celery, diced
¹⁄₂ carrot, coarsely grated
2 teaspoons olive oil
2 green onions, sliced
¹⁄₂ cup Italian seasoned breadcrumbs
¹⁄₄ cup parmesan cheese
1 lemon, halved
1 tablespoon reduced-fat mayonnaise
cajun seasoning (we use Tony Chachere's)
fresh ground black pepper
paprika
parsley

directions

Preheat oven to 350°.
Spray a 9x13-inch baking dish with cooking spray.
Meanwhile, sauté the bell pepper, mushroom, celery, and carrots in olive oil until soft.
Remove from heat and stir in the green onions, bread crumbs, parmesan cheese, mayonnaise, and juice from half of the lemon. Add more bread crumbs if the mixture is too soggy. Season to taste with Cajun seasoning and fresh ground pepper.
Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
Top with crab mixture and then the five remaining fillets. Sprinkle tops of stuffed fish with fresh ground pepper and a little paprika and parsley. Bake, uncovered, for 25-30 minutes.
Squeeze the rest of the lemon over the fish just before serving.

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RECIPE SUBMITTED BY

Robyns Cookin

I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.

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