Crabmeat-Stuffed Flounder

Ingredients

• 2 tablespoons breadcrumbs soft
• 1 tablespoon neufcha@gtel cheese 
• 6 ounce sushi-grade yellowtail flounder (1/)
• 0.5 teaspoon marjoram fresh minced
• 2 tablespoons mushrooms fresh chopped
• 1 tablespoon green onions chopped
• 1 teaspoon juice of lemon 
• 2 ounces lump crab meat fresh drained
• 1 teaspoon butter reduced-calorie
• 0.1 teaspoon pepper 
• 0.5 ounce swiss cheese shredded reduced-fat

Equipment

• frying pan
• oven
• baking pan

Directions

1. Coat a small nonstick skillet with cooking spray; add margarine.
2. Place over medium-high heat until margarine melts.
3. Add mushrooms and green onions; saute 2 minutes.
4. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts.
5. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
6. Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks.
7. Place rolls, seam side down, in a small baking dish coated with cooking spray.
8. Bake, uncovered, at 350 for 10 minutes.
9. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork.
10. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.