Stuffed Flounder - Chesapeake Style

Up and down the east coast more fisherman target Flounder than any other species. Seaside inlets and bays are filled with boats and anglers drifting live minnows, strips of squid, or various artificial baits in hopes of hooking up with a flat fish during the summer vacation months. 

If you've eaten Flounder, there is no surprise why so many people pursue this tasty game fish. the light flaky meat, with its firm texture and mild taste make it a favorite at most restaurants along the coast. Here, we will pair it with another restaurant favorite, blue crab meat. This recipe is simple to make and very tasty! Enjoy!

• 1 1/2 lbs. flounder fillets
• 1 cup backfin Chesapeake crab meat
• 1/4 teaspoon dry mustard
• 1/4 teaspoon roasted red pepper, chopped
• 1/2 teaspoon dried parsley
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon Old Bay seasoning
• 4 saltine crackers, crushed
• 1 egg, separated
• 6 tbsp. mayonnaise
• 1 tbsp. chopped fresh parsley for garnish
• 1/4 cup butter, melted
• 1/4 teaspoon paprika

Rinse and dry the Flounder. Remove the shell from crab meat and add mustard, Worcestershire sauce, parsley, green pepper, salt, pepper, Old Bay, and crackers. In a small bowl or measure, combine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets  with melted butter. Place Flounder in greased shallow baking pan and top center of each fillet with even amounts of the crab mixture. fold fillets over top of crab meat. 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.