Ingredients
6
6 servings
- •1.5 pounds flounder fillets
- •1 cup crabmeat - drained, flaked and cartilage removed
- •3 crushed saltine crackers
- •1 tablespoon finely chopped green bell pepper
- •0.25 teaspoon ground dry mustard
- •0.25 teaspoon Worcestershire sauce
- •0.25 teaspoon salt
- •ground white pepper to taste
- •1 egg white
- •1 tablespoon mayonnaise
- •0.25 cup butter, melted
- •1 egg yolk
- •5 tablespoons mayonnaise
- •1 tablespoon dried parsley
- •0.5 teaspoon paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Rinse flounder fillets and pat dry with paper towels. Lightly grease a shallow baking dish.
- Combine crabmeat, crushed saltines, bell pepper, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture.
- Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over fillets and drizzle with any remaining butter.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.
- Increase oven temperature to 450 degrees F (230 degrees C) and bake until golden and bubbly, about 5 or 6 minutes.
Nutritional Facts
Per 6 servings
- Calories: 308
- Carbohydrate: 2g
- Fat: 21g
- Fiber: 0g
- Protein: 27g
- Sugar: 0g
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