4 large flounder fillets
* Using claw meat instead of lump crabmeat adds more "crabby" flavor and firmer structure to the stuffing.
In a medium bowl, combine the mayonnaise, egg, lemon juice, Worcestershire sauce. Tabasco sauce, parlsey, Old Bay seasoning, onion powder, salt and pepper to taste. Beat lightly with a fork to mix well. Add the crab meat and bread crumbs and gently fold the mixture to blend. Set aside in the refrigerator for about 1 hour for flavors to develop.
While the stuffing is resting, wash fillets under cold water and pat dry with paper towels. Put lemon juice in a large shallow dish, add the fillets and turn to coat. Allow to sit about 15 minutes while preheating the oven to 425 degrees F.
Line a medium-size baking sheet with non-stick foil. Remove fillets from the lemon juice and pat dry with paper towels. Place one fillet on a flat surface, season lighlty with salt and pepper, and put 2 heaping tablespoons of stuffing in the center of the fillet (closing your fist around the filling helps it to hold). Carefully roll the fillet up, place on the prepared pan and secure with a toothpick inserted vertically to keep the fillet from coming apart. Repeat with remaining fillet.
Wrap and chill the remaining crabmeat mixture for other use.
Brush with the melted butter, sprinkle with additional Old Bay, and bake 15-16 minutes (do not overbake or the fish with be dry). Remove the toothpick and serve immediately, garnished with chopped parsley.
Nutrition Data: Calories per 1 stuffed fillet 249
Copyright © 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved