CRAB-STUFFED FLOUNDER WITH HERBED AIOLI

Crab-Stuffed Flounder with Herbed Aioli image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

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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

Steps:

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., 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 : Calories 276 calories, Fat 8g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 585mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges