Crab Stuffed Flounder

Source: Jan Taylor

6 flounder fillets (1 1/2 pounds)
1 cup crabmeat, drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon powdered mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Ground white pepper to taste
3 saltine crackers, crushed
1 egg, separated
1 tablespoon mayonnaise
1/4 cup butter, melted
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

Preheat oven to 400 degrees F.

Rinse the fillets and pat dry with paper towels.

Combine crabmeat, green bell pepper, mustard, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir into the crabmeat mixture.

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.

Bake the fillets in the preheated oven for 15 minutes.

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

Increase oven temperature to 450 degrees F and bake until golden and bubbly, about 6 minutes.

Makes 6 servings.

ENJOY!