| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables |
|
Fish, Seafood |
2 |
Servings |
INGREDIENTS
| 3 |
oz |
Lump crabmeat — drained |
| 2 |
tb |
Chopped green onions — |
|
|
Finely chopped |
| 1 |
tb |
Nonfat mayonnaise |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Hot sauce |
| 8 |
oz |
Flounder — 2 fillets about |
|
|
Thick |
|
|
Vegetable cooking spray |
| 1 |
ds |
Paprika |
| 2/3 |
c |
Shredded carrots — finely |
|
|
Shredded |
INSTRUCTIONS
1/4 "
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
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”