Crab Stuffed Flounder

By dorchuk

Ingredients

• 6 tablespoons (3/4 stick) butter, divided
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1 (4-1/4-ounce) can crabmeat, drained and flaked
• 1/2 cup plain dry bread crumbs
• 1 tablespoon lemon juice
• 1/8 teaspoon ground red pepper
• 6 flounder fillets (about 2 pounds total)
• 1/4 teaspoon paprika

Preparation

Step 1

Preheat oven to 400 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a large skillet, melt 4 tablespoons butter over medium-high heat. Add celery, onion, and parsley, and sauté 5 to 6 minutes, or until celery and onion are tender.

Remove from heat and stir in crabmeat, bread crumbs, lemon juice, and ground red pepper. Spoon evenly over fillets then, starting from the small end, roll up each fillet jelly-roll style, and place rolls seam-side down in baking dish.

Melt remaining 2 tablespoons butter and drizzle over fillets; sprinkle tops with paprika.

Bake 20 to 25 minutes, or until fish flakes easily with a fork. Serve immediately.