Fillet of Flounder Stuffed with Crabmeat

By á-519

An easy dish to make that tastes delicious too! The complex flavors in the crabmeat stuffing are a nice complement to the mild flounder fillets.

Ingredients

• 1 1/2 lbs. flounder fillets, 4 lg. pieces
• 1 cup backfin crabmeat
• 1 1/2 tsp chopped green pepper
• 1 1/2 tsp chopped pimiento
• 1/4 tsp dry mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp red pepper or 1/4 tsp old bay seasoning
• 3 Saltine crackers, crushed
• 1 egg, separated
• 6 Tbsp mayonnaise
• 1 Tbsp chopped parsley
• 1/4 cup butter, melted
• 1/4 tsp paprika

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to the crabmeat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter.

Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly.