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Crab-Stuffed Flounder
My wife likes a really yummy but nasty version that typically contains a bunch of cheese, butter, bread crumbs and other deadly things. I tried to make a healthy version of stuffed flounder for my wife yesterday and threw something together from hints of a recipe I found online but can't find again. We both liked it.
2 to 4 flounder fillets cut in half lengthwise
Stuffing: An egg, a tablespoon or so each of low-fat mayonaise, dijon mustard, skim milk, and chopped chives. You can throw in something spicy, too. Mix this up well and combine with a drained can of lump crab meat.
Layer half of the fillet halves in the bottom of a glass pan (sprayed with Pam or lightly coated with oil). Pour the stuffing mixture on it and then layer the other half of the fillets. Sprinkle with paprika. Toss it in the oven at 400 F for about 20 or 25 minutes.
Aioli: Not necessary but a tiny bit with each bite can help. Make it with about 1/3 cup low fat mayo, and a couple of tablespoons or so each of lemon juice, chopped chives, chopped parsley, and a pinch of salt mashed up with a garlic clove.
I probably should have tried using some nonfat greek yogurt instead of the mayo. But, then, I'm just a dog. So give me a little credit for trying, anyway.
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