Flounder with Outrageous Crab Stuffing Crust

Need I say more?? This recipe was fantastic! If you love crab cakes or stuffed Flounder, you would really enjoy this. It all came about because we went to the fish market and ended up with some very over-sized Flounder fillets. I asked for enough fish to feed two people, but what I got was enough to feed about four. The fillets were HUGE. I had stuffed flounder in mind, but when I got home I realized rolling these into neat little packages was not going to work out so well. I also was concerned that the fillets would remain raw in the middle because they were so thick. Sooo...I decided to lightly pan fry them first in some butter and paprika. Then I placed them in a baking dish and lightly pressed the crab stuffing on top. I guess you could call this "Open Faced Stuffed Flounder" lol. Then I drizzled some light olive oil on ( for extra crunch ) and garnished with lemon slices. Stuck it in the oven for 25 minutes at 400 degrees, and Voila! Perfectly cooked fish with a crunchy crab topping. Don't forget the tartar sauce and lemon : )



Crab Stuffing:

1 can crab meat ( with claw meat ) - Trader Joe's Brand
1/4 cup light mayo
1 TB Dijon mustard
1 egg ( I used 2 eggwhites)
1/2 red bell pepper - finely diced
1/2 small white onion - finely diced
1 large rib celery - finely diced
3/4 cup bread crumbs ( I used whole wheat - Whole Foods Brand)
Juice of half of lemon
Ground Pepper
Paprika - to garnish
1 TB Butter
Olive Oil

Melt butter over medium heat. Add diced bell pepper, onion, and celery. While this is cooking, combine mayo, egg, mustard and lemon in a large bowl. Add crab meat. When veggie mixture is tender, remove from heat and let cool 1 minute. Then add into crab mixture. Then mix in the bread crumbs and ground pepper. If mixture appears too dry, add a splash of milk or chicken broth. Should be moist, but not mushy.