Crab-Stuffed Flounder

• 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

1. Preheat oven to 350u0b0.
2. Spray a 9x13-inch baking dish with cooking spray.
3. Meanwhile, saute 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.

flounder, crabmeat, green bell pepper, mushroom, celery, carrot, olive oil, green onions, italian seasoned breadcrumbs, parmesan cheese, lemon, mayonnaise, cajun seasoning, fresh ground black pepper, paprika, parsley

Taken from www.food.com/recipe/crab-stuffed-flounder-400324 (may not work)