Flounder Stuffed with Crabmeat Imperial
YIELD Makes 2 servings
|2||whole baby flounder (about 1 to 1-1/4 pounds each)*|
|1||cup crabmeat, cleaned of shell and/or cartilage|
|2||tablespoons minced green bell pepper|
|1||teaspoon Worcestershire sauce|
|1||teaspoon prepared mustard|
|1||teaspoon chopped pimiento|
|Dash salt and black pepper|
|2||tablespoons seasoned bread crumbs|
|1||tablespoon melted butter|
- Preheat oven to 375°F.
- Rinse flounder; pat dry with paper towels. Place fish on greased baking sheet with head side up. Cut slit down backbone of each fish using sharp utility knife.
- Starting on 1 side of each fish, insert knife horizontally into slit. Begin cutting, about 1 inch from head, between flesh and bone, stopping just before tail to form pocket. Cut another pocket on opposite side of fish.
- To make stuffing, combine crabmeat, mayonnaise, bell pepper, Worcestershire, mustard, pimiento, salt and black pepper in small bowl. Spoon mixture evenly into prepared fish pockets.
- Sprinkle fish with bread crumbs and drizzle with butter. Bake 25 minutes or until fish flakes easily when tested with fork.
This recipe appears in: Fish
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