Crab Stuffed Flounder. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Stir this into the crab meat mixture. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets.

Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Crab stuffed flounder is an elegant and easy dinner, inspired by a food holiday I enjoy finding these random food holidays and planning a meal around them. Who knew Crab Stuffed Flounder Day was to be celebrated? You can have Crab Stuffed Flounder using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Crab Stuffed Flounder

It's 6 tbsp of butter.
Prepare 1 of celery stalk chopped.
It's 1 small of onion chopped.
You need 1/4 cup of parsley.
It's 1 can of crab meat, drained.
You need 1/2 cup of beadcrumbs.
You need 2 tbsp of lemon juice.
You need 1/4 tsp of pepper.
You need 6 of flounder fillets.
You need 1/4 tsp of paprika.
It's 1 of fresh lemon, for garnish.

Turn a simple flounder fillet into something special with a crab cake-like topping. A mixture of crabmeat, crushed crackers, mayonnaise, and seasonings like Old Bay and Worcestershire make for a flavorful stuffing, the perfect complement to flounder's mild taste. Mix all Crab Imperial Stuffing ingredients except bread crumbs and crab meat. Sprinkle bread crumbs over crab meat.

Crab Stuffed Flounder instructions

preheat oven 400.
In large skillet melt 4 tblspn butter over medium heat.
add celery, onion, and parsley, cook 5-min until tender.
remove from heat and stir in breadcrumbs, crab meat, lemon juice and pepper.
spoon onto flounder and roll up, place in greased baking dish seam down.
melt remaining butter and drizzle over filets, sprinkle with paprika.
bake 20-25 min until fish flakes easily.
serve w fresh lemon for garnish.

Add egg mixture next to crab meat, tossing gently until well blended. Lightly salt and pepper the fillets and place on greased baking sheet. This is what I created - a tender, flaky and moist fillet of flounder, wrapped around a lightly seasoned stuffing of crab and fresh bread crumbs, brushed with butter and gently baked to perfection. Rince flounder filets and pat dry. In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.