By Ainsley Welch
Crabmeat-Stuffed Flounder Rolls
4 steps
Prep:20minCook:25min
The serving size is 1 rolled fillet. 5 WW points.
Tip for the crabmeat: 1 cup is equivalent to 1/4 pound.
Updated at: Tue, 05 Dec 2023 16:56:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
1
Low
Nutrition per serving
Calories194 kcal (10%)
Total Fat6.9 g (10%)
Carbs2.9 g (1%)
Sugars1.4 g (2%)
Protein27.8 g (56%)
Sodium1421 mg (71%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 400°F. Spray a baking sheet with nonstick spray.
Step 2
Heat 1 teaspoon of the oil in a small nonstick skillet over medium heat. Add the onion, celery, and bell pepper; stirring occasionally, until the vegetables soften, 4-5 minutes. Transfer to a bowl and let it cool for about 5 minutes. Add the crabmeat, parsley, mayonnaise, Worcestershire, and 1/4 teaspoon of the salt; toss gently.
Step 3
Place the flounder fillets on a work surface so that the side where the skin was is facing down. Brush with the remaining 2 teaspoons of oil and sprinkle with the remaining 3/4 teaspoon salt. Turn the fillets over and top each with a quarter of the crab mixture placed 1 1/2 inches from the tail end of each fillet. Fold the tail ends over the crab and roll up. Place the rolled fillets on the baking sheet, seam side down, sprinkle with the paprika.
Step 4
Bake until the flounder is opaque in the center and the filling is hot, 18-20 minutes.
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