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Crab-Stuffed Flounder with Herbed Aioli

4.3 | 4 Reviews
Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Beverly O'Ferrall, Linkwood, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 11, 2023

If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland

TEST KITCHEN APPROVED

Crab-Stuffed Flounder with Herbed Aioli

4.3 | 4 Reviews Add your review
Yield:6 servings
Prep:20 min
Cook:20 min
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Ingredients

  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon minced chives
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • Dash hot pepper sauce
  • 1 pound lump crabmeat
  • 6 flounder fillets (6 ounces each)
  • Paprika
  • aioli:
    • 1/3 cup reduced-fat mayonnaise
    • 2 teaspoons minced chives
    • 2 teaspoons minced fresh parsley
    • 2 teaspoons lemon juice
    • 1 garlic clove, minced
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Directions

  1. In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
  2. Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.

Nutrition Facts

1 stuffed fillet with 2-1/2 teaspoons aioli: 276 calories, 8g fat (1g saturated fat), 153mg cholesterol, 585mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
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