CRAB STUFFED FLOUNDER

CRAB STUFFED FLOUNDER image

Categories Fish

Yield 4

Number Of Ingredients 18

Ingredients

1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 1/2 teaspoons Cajun seasoning
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced green bell pepper
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon red Hot Sauce
3/4 cup gluten free bread crumbs
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
1 lemon zested, cut into thin slices
3 tablespoons melted unsalted butter, for drizzling over the fish

Steps:

Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside. Place the crabmeat in a large bowl and season with 1 teaspoon of the Cajun seasoning and lemon zest. Cover with plastic wrap and refrigerate until ready to use. In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat. Season each fish fillet with 1/2 teaspoon of Cajun seasoning and 1/4 teaspoon of pepper and place the 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 to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes. Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately.