Crab Stuffed Flounder

SERVES: 6

COOK TIME: 30 Min

What makes one crab-stuffed flounder better than the next? From what I've learned, the crabmeat needs to be flaked well for the stuffing and it should be mixed with mayonnaise for a moistness that'll set it apart from the rest.

What You'll Need

2 (6-ounce) cans lump crabmeat, drained and flaked
1 cup Italian-flavored bread crumbs
1 rib celery, finely chopped
2 eggs
2 tablespoons mayonnaise
4 tablespoons (½ stick) butter, melted, divided
1/2 teaspoon Worcestershire sauce
3/4 teaspoon black pepper
6 flounder fillets (about 2 pounds)
1/4 teaspoon paprika

What to Do

Preheat the oven to 350 degree F. Coat a 9" x 13" baking dish with nonstick cooking spray.
In a medium bowl, combine the crabmeat, bread crumbs, celery, eggs, mayonnaise, 2 tablespoons melted butter, the Worcestershire sauce, and 1/4 teaspoon pepper; mix well.
Place the flounder fillets on a flat surface and season with the remaining 1/2 teaspoon pepper. Spread the crabmeat stuffing equally on the center of each flounder fillet and roll-up. Place seam side down in the baking dish. Brush with the remaining 2 tablespoons melted butter and sprinkle with the paprika.
Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Serve immediately.