Stuffed Flounder
Brianne
ingredients
- 1 cup toasted bread crumbs
- paprika
- 1/4 cup melted butter
- 2 tablespoons-1/4 cup water
- parsley and lemon for garnish
- 14 oz blue crab back-fin crab meat
- 1 5/8 oz blue crab claw meat
- 1 egg beaten
- 1 1/4 oz high quality mayonnaise
- 3/8 oz apple cider vinegar
- 1 1/4 teaspoon sugar
- 3/8 teaspoon old bay seasoning
- 1/8 teaspoon salt
- pinch white pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon dry mustard
- 1 1/4 teaspoon dried parsley
- 1 cup panko breadcrumbs
directions
- 1
Being careful not to break apart lumps, pick the crab meat from shells. Refrigerate in mixing bowl. Whisk together the egg, mayo, apple cider vinegar and sugar and set aside. Refrigerate if not used immediately. Thoroughly combine dry ingredients. Mix dry ingredients and crab meat, trying not to break up the lumps. Work the wet ingredients into the mix and chill.
- 2
Preheat oven to 450 degrees. Split each fillet in half to make a top and bottom portion. Lightly season the bottom portion with salt and pepper. Place small portion of crab on to p and top with top portion. Place in baking dish. Sprinkle lightly with pepper, breadcrumbs and paprika. Top with melted butter to moisten the bread crumbs. Place a little water in baking dish and bake for 15-20 minutes or until done. Garnish.
Source: Brianne
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