| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables | Fish, Seafood | 2 | Servings | |
INGREDIENTS
| 3 | oz | Lump crabmeat, drained |
| 2 | T | Chopped green onions |
| Finely chopped | ||
| 1 | T | Nonfat mayonnaise |
| 1 | t | Dijon mustard |
| 1 | t | Lemon juice |
| 1 | t | Hot sauce |
| 8 | oz | Flounder, 2 fillets about |
| 1/4 | " | |
| Thick | ||
| Vegetable cooking spray | ||
| 1 | ds | Paprika |
| 2/3 | c | Shredded carrots, finely |
| Shredded |
INSTRUCTIONS
Combine first 6 ingredients in a bowl stir well. Spread 1/3 cup mixture over each fillet; roll up jellyroll fashion. Arrange rolls, seam side down, in a baking dish coated with cooking spray. Sprinkle with paprika. Bake at 400°F for 20 minutes. Arrange carrot in a vegetable steamer over boiling water. Cover and steam 1 minute. Arrange carrot on 2 serving plates; top each with a fillet. Recipe By : Cooking Light, Nov/Dec 1990, p/84 From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1409
Calories From Fat: 980
Total Fat: 108.6g
Cholesterol: 381.5mg
Sodium: 752.1mg
Potassium: 1057.1mg
Carbohydrates: 4.5g
Fiber: 1.3g
Sugar: 2g
Protein: 96.7g