Crabmeat-Stuffed Flounder



2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 192
Caloriesfromfat 33 %
Fat 7.1 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.8 g
Carbohydrate 3.2 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 241 mg
Calcium 0.0 mg


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)


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.

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.


Cooking Light Light Cooking for Two

January 1995
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