Crab And Cheese Stuffed Flounder
|Imitation king crabmeat||8 Ounce|
|Nonfat cheddar cheese/Mozzarella cheese||1 Cup (16 tbs), grated|
|Lemon juice||1 Tablespoon|
|Liquid butter buds||4 Tablespoon|
|Evaporated milk||2 Cup (32 tbs)|
|Lite salt||1 Teaspoon|
|Sherry/Dry vermouth / cooking wine||1⁄4 Cup (4 tbs)|
Mix together Butter Buds with flour until paste is formed.
Stir until it boils.
Add lite salt.
Stir in the sherry, skim milk and the beaten Egg Beater; cook one minute.
A few grains of cayenne may be added.
Add the imitation crabmeat and cook until heated through.
It should be thick.
Place the flounder fillets in a pan after brushing with liquid Butter Buds to coat.
Sprinkle with lemon juice.
Cook under broiler 1 minute on each side.
Spoon crabmeat mixture onto each cooked flounder fillet.
Top with grated cheese and return to broiler just long enough to melt cheese.