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Crab Stuffed Flounder

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What makes one crab-stuffed flounder better than the next? From what I've learned, the crabmeat needs to be flaked well for the stuffing and it should be mixed with mayonnaise for a moistness that'll set it apart from the rest.

Serves: 6

Cooking Time: 30 min

What You'll Need:
  • 2 (6-ounce) cans lump crabmeat, drained and flaked
  • 1 cup Italian-flavored bread crumbs
  • 1 rib celery, finely chopped
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 4 tablespoons (½ stick) butter, melted, divided
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon black pepper
  • 6 flounder fillets (about 2 pounds)
  • 1/4 teaspoon paprika
What To Do:
  1. Preheat the oven to 350 degree F. Coat a 9" x 13" baking dish with nonstick cooking spray.

  2. In a medium bowl, combine the crabmeat, bread crumbs, celery, eggs, mayonnaise, 2 tablespoons melted butter, the Worcestershire sauce, and 1/4 teaspoon pepper; mix well.

  3. Place the flounder fillets on a flat surface and season with the remaining 1/2 teaspoon pepper. Spread the crabmeat stuffing equally on the center of each flounder fillet and roll-up. Place seam side down in the baking dish. Brush with the remaining 2 tablespoons melted butter and sprinkle with the paprika.

  4. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Serve immediately.

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