Crabmeat-Stuffed Flounder

14 ingredients
2 steps

Ingredients

  • Butter-flavored vegetable cooking spray
  • 1 teaspoon reduced-calorie margarine
  • 2 tablespoons chopped fresh mushrooms
  • 1 tablespoon chopped green onions
  • 1 tablespoon Neufcha@Gtel cheese
  • 1/2 teaspoon minced fresh marjoram
  • 1/8 teaspoon pepper
  • 2 ounces fresh lump crabmeat, drained
  • 2 tablespoons soft breadcrumbs
  • 1 teaspoon lemon juice
  • 2 (3-ounce) flounder fillets (1/4 inch thick)
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese
  • Lemon wedges (optional)
  • Fresh marjoram sprigs (optional)

Directions

  1. 1
    Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
  2. 2
    Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.

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