INGREDIENTS
6 flounder fillets, approximately 6 oz. each
1 tsp. salt
1 tsp. pepper
2 lemons, sliced
2 Tbsp. butter, melted (optional)
1 tsp. paprika (optional)
Crab Imperial Stuffing:
1 lb. lump crab meat
1 egg
1 Tbsp. mayonnaise
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1 tsp. Seafood Seasoning
1 Tbsp. fresh parsley, minced
2 slices bread – ground into bread crumbs
DIRECTIONS
Preheat oven to 375°F.
Mix all Crab Imperial Stuffing ingredients except bread crumbs and crab meat.
Sprinkle bread crumbs over crab meat.
Add egg mixture next to crab meat, tossing gently until well blended.
Lightly salt and pepper the fillets and place on greased baking sheet.
Top each fillet with the crab meat mixture, wrapping the fish fillets partially around the stuffing.
Bake at 375°F for about 20 to 25 minutes.
In the last few minutes of cooking, brush fish with melted butter, if desired.
Lightly sprinkle with paprika and serve with lemon slices.
