Crab-Stuffed Flounder With Herbed Aioli

• 1/4 cup egg substitute
• 2 tablespoons fat-free milk
• 1 tablespoon minced chives
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon Dijon mustard
• Dash hot pepper sauce
• 1 pound lump crabmeat
• 6 flounder fillets (6 ounces each)
• Paprika
• 1/3 cup reduced-fat mayonnaise
• 2 teaspoons minced chives
• 2 teaspoons minced fresh parsley
• 2 teaspoons lemon juice
• 1 garlic clove, minced

1. In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
2. Bake at 400u0b0 for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.

egg substitute, milk, chives, mayonnaise, mustard, hot pepper, lump crabmeat, flounder, paprika, mayonnaise, chives, parsley, lemon juice, garlic

Taken from www.tasteofhome.com/recipes/crab-stuffed-flounder-with-herbed-aioli/ (may not work)