Dinner

Crabmeat Stuffed Flounder is for Dinner.

Crabmeat Stuffed Flounder takes several minutes to prepare.

Crabmeat Stuffed Flounder takes several minutes to cook.

Crabmeat Stuffed Flounder makes 6 servings.

The ingredients for Crabmeat Stuffed Flounder are:

3 Tablespoons unsalted butter
1/2 pound fresh lump crabmeat, picked over for shells
1 1/2 teaspoons Emeril's Essence
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced bell pepper
2 tablespoons finely minced parsley
1 1/2 tablespoons minced garlic
2 tablespoons reduced fat mayonnaise with olive oil
1 egg, lightly beaten
2 teaspoons lemon juice
1/2 teaspoons Worcestershire suace
3/4 teaspoons red hot sauce
3/4 cup panko bread crumbs
1 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 flounder fillets (4-6 ounces each) skinless, bones removed
3 tablespoons unsalted butter, melted

Here is how you make Crabmeat Stuffed Flounder:

Preheat oven to 350 degrees F. Grease shallow baking dish and set aside. Season crabmeat with 1 teaspoon Emeril's Essence. Cover with plastic wrap and refrigerate. Melt 2 1/2 tablespoons of butter in a medium skillet over medium high heat. Add onion, celery, and bell pepper and cook until softened. Add 1 tablespoon of parsley and garlic, cook while stirring for 1 minute. Remove from heat and let cool. In a large bowl, combne mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce. Gently stir in panko, cooled vegetables, pepper, and 1/4 teaspoon of salt. Gently fold in crabmeat, being careful not to break up the crab. Set aside. Season easch fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt. Place 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 around the filling. Secure with a toothpick. Place the fillets, seam side down, in the prepared baking dish and sprinkle the remaining 1/4 cup of cracker crumbs evenly over the fillets. Drizzle with melted butter. Bake until lightly golden brown and cooked through, about 20 minutes. Fish will flake easily when touched with a fork. We usually have filling left over and make crabcakes with the extra. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user WHOZANNE.

The nutritional information for Crabmeat Stuffed Flounder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 374.6

• Total Fat: 21.4 g
• Cholesterol: 154.0 mg
• Sodium: 1,005.9 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 0.6 g
• Protein: 32.7 g