This is my first official recipe blog at my new pad and I want it to be a yummy "company dish" as Medieval Mom would call it. This is also a bit more on the lighter side than the cream-laden, deep fried recipes I usually blog (but fear not! Next week will be BBQ Ribs).
Crab Stuffed Flounder
- 1 1/2 lbs. flounder fillets
- 1 cup crabmeat, drained and flaked (you can get this from a couple of cans)
- 1 tbsp. finely chopped green bell pepper
- 1/4 teaspoon ground dry mustard
- 1/4 teaspoon Worchestershire sauce
- 1/4 teaspoon salt
- ground pepper to taste
- 3 crushed saltine crackers
- 1 egg (separate yolk from white into two bowls)
- 6 (total) tbsps. mayonnaise
- 1/4 cup butter, melted
- 1/2 teaspoon paprika
- 1 tbsp. dried parsley
1. Preheat oven to 400 degrees (200 C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worchestershire sauce, salt, pepper, and the crushed saltines.
3. Combine the egg white and 1 tbsp. of the mayo; stir this into the crab meat mixture.
4. Brush the flounder fillets with melted butter; place them in a lightly greased (or Pammed), shallow baking dish.
5. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
6. Bake the fillets at 400 degrees for 15 minutes.
7. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tbsps mayo.
8. Remove fillets from over and spread this mixture over the stuffing; sprinkle with paprika and parsley.
9. Increase oven temp to 450 and bake until golden and bubbly: about 6 minutes.