Serves: 4
STUFFING:
1/3 cup crushed saltine crackers (about 15)
2 tablespoons minced onion
1 teaspoon Old Bay Seafood Seasoning
1 egg
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Dash Tabasco sauce
Kosher salt and fresh ground pepper
6 ounces jumbo lump crabmeat *
2 tablespoons mayonnaise, heaping
4 large flounder fillets
Juice of 1 large lemon
2 tablespoons butter
Additional Old Bay Seafood Seasoning
Chopped fresh parsley for garnish
In a medium bowl, combine the crushed saltines, onion, Old Bay Seasoning, egg, lemon juice, Worcestershire sauce, Tabasco sauce, and a little salt and pepper to taste. Mix well and set aside to soften the crackers and allow the flavors to blend, about 1 hour. Add the crabmeat and mayonnaise, and mix gently to just combine the ingredients.
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 10-12 minutes.
Preheat oven to 425 degrees F. and liberally oil a medium baking sheet.
Remove fillets from the lemon juice and pat dry with paper towels. Place one fillet on a flat surface and put 2 heaping tablespoons of stuffing toward the larger end of the fillet. 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 fillets. Brush with the melted butter, sprinkle with additional Old Bay, and bake 15-17 minutes of until just cooked (do not overbake or the fish with be dry). Serve immediately, garnished with chopped parsley.
Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved