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Crab-Stuffed Flounder with Herbed Aioli

If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings


  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon minced chives
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • Dash hot pepper sauce
  • 1 pound lump crabmeat
  • 6 flounder fillets (6 ounces each)
  • Paprika
  • AIOLI:
  • 1/3 cup reduced-fat mayonnaise
  • 2 teaspoons minced chives
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced


  • In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
  • Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.
Nutrition Facts
1 stuffed fillet with 2-1/2 teaspoons aioli: 276 calories, 8g fat (1g saturated fat), 153mg cholesterol, 585mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

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Average Rating:
  • BirdnSav
    Jan 27, 2021

    This was excellent! Changes I made based on what I had on hand: a whole egg instead of the egg substitute and imitation crab meat. We served it with green beans and baked potato wedges. Thank you, Beverly, for a real winner dinner!

  • awall46
    May 12, 2014

    I changed the recipe and used already prepared crab cakes as the stuffing.Very Good

  • tlbdlb4evr
    Jan 4, 2011

    This was a very nice tasting dish. I'm not sure I was too thrilled with the egg substitute. I may leave that out next time or make a substitution. Husband loved it. It is not something you want any leftovers from. It is terrible re-heated. The egg substitute is the only reason I did not rate it 5-star.