Crabmeat-Stuffed Flounder

• Butter-flavored vegetable cooking spray
• 1 teaspoon reduced-calorie margarine
• 2 tablespoons chopped fresh mushrooms
• 1 tablespoon chopped green onions
• 1 tablespoon Neufcha@Gtel cheese
• 1/2 teaspoon minced fresh marjoram
• 1/8 teaspoon pepper
• 2 ounces fresh lump crabmeat, drained
• 2 tablespoons soft breadcrumbs
• 1 teaspoon lemon juice
• 2 (3-ounce) flounder fillets (1/4 inch thick)
• 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese
• Lemon wedges (optional)
• Fresh marjoram sprigs (optional)

1. Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
2. Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.

butter, margarine, fresh mushrooms, green onions, cheese, fresh marjoram, pepper, lump crabmeat, breadcrumbs, lemon juice, flounder, swiss cheese, lemon wedges, marjoram sprigs

Taken from www.myrecipes.com/recipe/crabmeat-stuffed-flounder (may not work)