Crab-Stuffed Flounder

Robyn's Cookin''s Note:

My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 5

Yield: 5.0

• 10 flounder fillets (thin)
• 1 (6 ounce) can crabmeat , drained
• 1⁄3; cup green bell pepper , finely diced
• 1 large mushroom , diced
• 1 stalk celery , diced
• ½ carrot , coarsely grated
• 2 teaspoons olive oil
• 2 green onions , sliced
• ½ cup Italian seasoned breadcrumbs
• ¼ cup parmesan cheese
• 1 lemon , halved
• 1 tablespoon reduced-fat mayonnaise
• cajun seasoning (we use Tony Chachere's)
• fresh ground black pepper
• paprika
• parsley

Directions:

1. Preheat oven to 350°.
2. Spray a 9x13-inch baking dish with cooking spray.
3. Meanwhile, sauté the bell pepper, mushroom, celery, and carrots in olive oil until soft.
4. Remove from heat and stir in the green onions, bread crumbs, parmesan cheese, mayonnaise, and juice from half of the lemon. Add more bread crumbs if the mixture is too soggy. Season to taste with Cajun seasoning and fresh ground pepper.
5. Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
6. Top with crab mixture and then the five remaining fillets. Sprinkle tops of stuffed fish with fresh ground pepper and a little paprika and parsley. Bake, uncovered, for 25-30 minutes.
7. Squeeze the rest of the lemon over the fish just before serving.