Crabmeat Stuffed Flounder
Based on a recipe courtesy of Emeril Lagesse
2-4 fresh flounder filets, deboned (ours were about 10 oz, but you should be able to easily find them in 4-6 oz size)
3 Tb. butter
1 lb. fresh lump crab meat, picked through to remove all shells
2 tsp. seasoning (we use Tony's)
1/4 c. minced onion
2 Tb. minced celery
2 Tb. red bell pepper
2 Tb. finely chopped fresh parsley
1 1/2 tsp. minced garlic
2 Tb. mayonnaise
1 egg, slightly beaten
4 tsp. lemon juice
1/2 tsp. Worcestershire
3/4 tsp. hot sauce
10 crushed saltine crackers
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced
Preheat oven to 350 degrees.
Add 1 tsp. of the seasoning and mix in with the crab meat. Cover with plastic wrap and refrigerate.
Put 3 Tb. butter into a saute pan. Add the onion, celery, and red pepper, cook for 4-5 minutes over medium heat until soft, stirring constantly. Add the garlic and parsley, cook for 1 minute and remove from heat.
Add the cooled veggies to the crab meat and stir. Add mayo, beaten egg, lemon juice, Worcestershire, hot sauce, saltine crackers, 1/4 tsp. of salt, and pepper to the crab mixture and stir until just combined.
On baking sheets, lay out big pieces of nonstick foil (enough to make tin foil tents for the fish). Place the filets on the foil and salt and pepper them. Place the lemon slices all over the filets. Split up the crab meat dressing into equal parts to completely cover the filets. Bring the foil up and fold over the filets, but NOT tight. Try to make the tops of the foil tented.
Bake for 20 minutes. Undo the foil tents so the filets are uncovered and cook for another 20 minutes or until heated all the way through. Check the fish often so that it doesn't overcook!
