Crab-Stuffed Flounder

Name: Crab-Stuffed Flounder
Ingredients: 6 tablespoons butter divided; 1 celery stalk finely chopped; 1 onion small, finely chopped; fresh parsley cup chopped; 1 can crabmeat 4 1/4 oz drained, flaked; 1 cup plain dry bread crumbs; 1 tablespoon lemon juice; 1 teaspoon ground red pepper; 6 flounder fillets abt 2 lbs total; 1 teaspoon paprika

10 ingredients

4 steps

Ingredients

6 tablespoons butter divided
1 celery stalk finely chopped
1 onion small, finely chopped
fresh parsley cup chopped
1 can crabmeat 4 1/4 oz drained, flaked
1 cup plain dry bread crumbs
1 tablespoon lemon juice
1 teaspoon ground red pepper
6 flounder fillets abt 2 lbs total
1 teaspoon paprika

Directions

1

Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
2

In a large skillet, melt 4 tablespoons 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.
3

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.
4

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