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Fish | |
| �1 1/2 lbs. flounder fillets, 4 lg. pieces �1 cup backfin crabmeat �2-3 teaspoons chopped green pepper �2-3 teaspoons chopped pimiento �2-3 teaspoons chopped scallions �1/4 teaspoon dry mustard � 1/4 teaspoon Worcestershire sauce �1/4 teaspoon salt �1/8 teaspoon pepper � 1/4 teaspoon Old Bay seasoning � dash ground cayenne, optional �4 saltine crackers, crushed �1 egg, separated �6 tbsp. mayonnaise � 1 tbsp. chopped parsley �1/4 cup butter, melted �1/4 teaspoon paprika �fresh spinach | |
| Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, scallion,mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, ombine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with a layer of spinach and even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400� for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450� and bake 6 minutes longer, or until golden and bubbly. Serves 4. | |
Unrated | |
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