FLOUNDER STUFFED WITH CRABMEAT

6 oz. pkg. crabmeat
4-6 flounder fillets, thawed if frozen
1/2 c. seasoned bread crumbs, divided
1/2 tsp. red pepper flakes
2 Tbsp. mayonnaise (can use lite)
2 Tbsp. butter, melted
paprika
1 lemon, cut into wedges


Preheat oven to 425 degrees.

Place crabmeat in a medium bowl. Add half the bread crumbs. Add the red pepper flakes and mayonnaise, and mix thoroughly. Set aside.

Spread the remaining bread crumbs on a serving plate. Press the flounder, both sides, into the bread crumbs. (Add more crumbs if needed). Divide the crabmeat mix evenly, and spread down the center of each fillet. Roll up from the smaller end, and secure with toothpicks.

Cover a baking sheet with a layer of aluminum foil. Spray lightly with nonstick cooking spray. Place rolled fillets on sheet, and drizzle the melted butter over tops. Sprinkle with paprika, and bake for about 12 minutes. Squeeze lemon wedges over the rolls, and serve immediately. 

EASY RICE PILAF

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
1 can  chicken broth
1/2 cup water
1 Tablespoon dried parsley
1 Tablespoon Parmesan Cheese

In a medium saucepan with lid, sauté onions in butter and olive oil until onions are soft. Add rice and noodles, sauté for an additional 2 minutes. Stir in broth and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from heat and stir through the Parmesan cheese and parsley. 

Suggested Side: Rice Pilaf, Fresh Asparagus