Crabmeat Stuffed Flounder
|Vegetable cooking spray||1 Tablespoon|
|Reduced-calorie margarine||1 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Fresh lump crab meat||1⁄4 Pound, drained|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Dried whole oregano||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Flounder fillets||12 Ounce (Four 3 Ounce Pieces)|
|Grated romano cheese||1 Ounce|
Coat a small nonstick skillet with cooking spray; add 1 teaspoon margarine.
Place over medium-high heat until margarine melts.
Add green onions, and saute 1 minute.
Add crabmeat and next 5 ingredients; stir well.
Spoon 1/4 cup crabmeat mixture in center of each fillet; roll up each fillet, jellyroll fashion, beginning at narrow end.
Secure with wooden picks.
Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
Brush evenly with 2 teaspoons melted margarine.
Bake, uncovered, at 350° for 10 minutes.
Sprinkle cheese evenly over flounder; bake an additional 10 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter, and remove wooden picks.