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Crab-Stuffed Flounder




Source of Recipe


mr food


List of 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 can (4-1/4 ounces) 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

Recipe



Preheat the oven to 400°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 the celery, onion, and parsley, and sauté 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 crabmeat mixture evenly over the fillets. Starting from the small end, roll up each fillet jelly roll-style; place the rolls seam side down in the baking dish. Melt the remaining 2 tablespoons 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.