Low Fat Crab & Cheese Flounder

• 6 flounder fillets
• 8 ounces imitation crabmeat (King)
• 1 cup nonfat cheddar cheese or 1 cup mozzarella cheese, grated
• 1 lemon, juice of
• 4 tablespoons liquid Butter Buds (dietetic butter substitute)
• 4 tablespoons flour
• 1 egg, beater (1/4 cup)
• 2 cups fat-free evaporated milk or 2 cups skim milk
• 12 teaspoon salt
• 1 dash cayenne
• 14 cup cooking wine (such as sherry or vermouth)

1. Mix together the butter buds and the flour till a paste is formed.
2. Stir this mixture until it boils.
3. Add the salt.
4. Stir in the sherry (cooking wine), skim milk and egg beaters; and cook 1 minute.
5. A few grains of cayenne can be added.
6. Add the crab meat and cook till heated through (This should be thick).
7. Place the flounder fillets in a pan and brush with butter buds to coat.
8. Sprinkle with lemon juice.
9. Cook under the broiler 1 minute each side.
10. Spoon the crab meat mixture onto each fillet.
11. Top with grated cheese and return to broiler long enough to melt the cheese.

flounder fillets, imitation crabmeat, cheddar cheese, lemon, liquid butter, flour, egg, milk, salt, cayenne, cooking wine

Taken from www.food.com/recipe/low-fat-crab-cheese-flounder-114452 (may not work)