Ingredients: |
Ingredients: 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 1/2 teaspoons Creole Seasoning, recipe follows
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced green bell pepper
3 tablespoons unsalted butter
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
3/4 cup crushed butter crackers (recommended: Ritz)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
3 tablespoons melted unsalted butter, for drizzling over the fish
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Directions: |
Directions:Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
Place the crabmeat in a large bowl and season with 1 teaspoon of the Creole Seasoning. Cover with plastic wrap and refrigerate until ready to use.
In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
Season each fish fillet with 1/2 teaspoon of Creole Seasoning and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary.
Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter.
Place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes. Remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges. |
This recipe for Crabmeat-Stuffed Flounder is from