|
Post by fishinggoddess on Jul 9, 2006 12:06:46 GMT -5
Fillet of Flounder Stuffed with Crabmeat
INGREDIENTS:
1 1/2 lbs. flounder fillets, 4 lg. pieces 1 cup backfin crabmeat 1 1/2 teasthingys chopped green pepper 1 1/2 teasthingys chopped pimiento 1/4 teasthingy dry mustard 1/4 teasthingy Worcestershire sauce 1/4 teasthingy salt 1/8 teasthingy pepper 1/4 teasthingy Old Bay seasoning dash ground cayenne, optional 4 saltine crackers, crushed 1 egg, separated 6 tbsp. mayonnaise 1 tbsp. chopped parsley 1/4 cup butter, melted 1/4 teasthingy paprika
PREPARATION: Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure cup, combine egg white and 1 tablesthingy of the mayonnaise.
Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° for 15 minutes.
Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450° and bake 6 minutes longer, or until golden and bubbly.
Serves 4.
|
|