Crab Stuffed Flounder
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with a multigrain baguette and a glass of wine.
- Produce
Green bell pepper (1 tablespoon)
Parsley, dried (1 tablespoon)
- Seafood
Crabmeat (1 cup)
Flounder, fillets (1 1/2 pounds)
- Condiments
Mayonnaise (6 tablespoon)
Mustard, ground dry (1/4 teaspoon)
Worcestershire sauce (1/4 teaspoon)
- Cooking & Baking
Paprika (1/2 teaspoon)
Salt (1/4 teaspoon)
White pepper, ground (1)
- Snacks
Saltine crackers (3)
- Dairy
Butter (1/4 cup)
Egg white (1)
Egg yolk (1)
1 Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2 Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3 Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4 Bake the fillets at 400 degrees for 15 minutes.
5 While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6 Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Recipe taken from www.allrecipes.com