Crab Stuffed Flounder
Ingredients
The filling
-
16
ounces
crab meat (lump or jumbo lump)
-
2
tablespoons
melted butter
-
½
cup
mayonnaise
-
1
large
egg (lightly whipped)
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
sugar
-
1
teaspoon
Italian parsley (finely chopped)
-
1
teaspoon
old bay seasoning
The fish
-
24
ounces
flounder fillets
Instructions
- Mix all ingredients for the imperial sauce in a small bowl until well blended.
- Gently fold the sauce into the crab meat, reserving some sauce in case it's not all needed.
- Place a small piece of flounder on a sheet pan as a base for the crab meat.
- Top each flounder fillet with about 4 ounces of the crab imperial mixture.
- Cover the crab mixture with another piece of flounder, leaving the top visible.
- Add a little water and a squeeze of lemon juice to the pan to keep the flounder moist.
- Optionally, brush the top with melted butter and sprinkle with old bay seasoning.
- Bake in a preheated oven at 350°F for 25-30 minutes, or until the internal temperature reaches 165°F.
Nutrition Facts (estimated)
Servings
4
Calories
741
Total fat
59g
Total carbohydrates
4g
Total protein
45g
Sodium
1938mg
Cholesterol
259mg
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