Flounder Stuffed with Crabmeat Imperial
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|
*Flat fish, such as flounder, are generally sold as fillets. Whole flat fish may need to be special ordered from your seafood retailer. Flounder should be gutted and scaled with head and tail left on.
- 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.
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