Crab-Stuffed Flounder - cooking recipe

Ingredients

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
1/2 carrot, coarsely grated
2 teaspoons olive oil
2 green onions, sliced
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 lemon, halved
1 tablespoon reduced-fat mayonnaise
cajun seasoning (we use Tony Chachere's)
fresh ground black pepper
paprika
parsley

Preparation

Preheat oven to 350\u00b0.
Spray a 9x13-inch baking dish with cooking spray.
Meanwhile, saute the bell pepper, mushroom, celery, and carrots in olive oil until soft.
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.
Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
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.
Squeeze the rest of the lemon over the fish just before serving.