Shelly's Recipe

CRAB-STUFFED FLOUNDER

Category: Fish and Seafood

6 tbsp butter, divided
1 celery stalk, finely chopped
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1 can (4-1/4 ozs) crabmeat, drained and flaked
1/2 cup plain dry bread crumbs
1 tbsp lemon juice
1/8 tsp ground red pepper
6 flounder fillets (about 2 lbs total)
1/4 tsp paprika

Preheat the oven to 400. Coat a 9 inch x 13 inch baking dish with nonstick cooking spray.

In a large skillet, melt 4 tbsp butter over medium-high heat. Add the celery, onion, and parsley, and saute for 5 to 6 minutes, or until the celery and onion are tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper. Spoon evenly over the fillets then, starting from the small end, roll up each fillet jelly-roll style, and place the rolls seam-side down in the baking dish.

Melt the remaining 2 tbsp butter and drizzle over the fillets; sprinkle the tops with paprika. Bake for 20 to 25 minutes or until the fish flakes easily with a fork. Serve immediately. Serves 6