Name: Crab Stuffed Flounder
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Flounder fillets - 1 ½ pounds; Crabmeat - drained, flaked and cartilage removed - 1 cup; Crushed saltine crackers - 3; Finely chopped green bell pepper - 1 tablespoon; Ground dry mustard - ¼ teaspoon; Worcestershire sauce - ¼ teaspoon; Salt - ¼ teaspoon; Ground white pepper to taste - ¼ teaspoon; Egg white - 1; Mayonnaise - 1 tablespoon; Butter, melted - ¼ cup; Egg yolk - 1; Mayonnaise - 5 tablespoons; Dried parsley - 1 tablespoon; Paprika - ½ teaspoon

Ingredients for - Crab Stuffed Flounder

1. Flounder fillets 1 ½ pounds

2. Crabmeat - drained, flaked and cartilage removed 1 cup

3. Crushed saltine crackers 3

4. Finely chopped green bell pepper 1 tablespoon

5. Ground dry mustard ¼ teaspoon

6. Worcestershire sauce ¼ teaspoon

7. Salt ¼ teaspoon

8. Ground white pepper to taste ¼ teaspoon

9. Egg white 1

10. Mayonnaise 1 tablespoon

11. Butter, melted ¼ cup

12. Egg yolk 1

13. Mayonnaise 5 tablespoons

14. Dried parsley 1 tablespoon

15. Paprika ½ teaspoon

How to cook deliciously - Crab Stuffed Flounder

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Rinse flounder fillets and pat dry with paper towels. Lightly grease a shallow baking dish.

2 . Stage

Combine crabmeat, crushed saltines, bell pepper, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture.

3 . Stage

Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over fillets and drizzle with any remaining butter.

4 . Stage

Bake in the preheated oven for 15 minutes.

5 . Stage

Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.

6 . Stage

Increase oven temperature to 450 degrees F (230 degrees C) and bake until golden and bubbly, about 5 or 6 minutes.