Stuffed Flounder

• 6 flounder fillets, 9 ounces each
• Salt
• White pepper
• 24 ounces Lynnhaven Crab Stuffing, recipe follows
• 1 cup toasted bread crumbs
• Paprika
• 1/4 cup melted butter
• 2 tablespoons to 1/4 cup water
• Parsley leaves, for garnish
• Lemon wedges, for garnish

1. Preheat the oven to 450 degrees F.
2. Split each fillet in 1/2 to make a top and bottom portion of the fish.
3. Lightly season the bottom portions with salt and pepper.
4. Place 4 ounces crab stuffing on bottom portion.
5. Place the top portion of fish on top of crab stuffing.
6. Place in a baking dish.
7. Sprinkle lightly with salt, pepper, bread crumbs, and paprika.
8. Top with melted butter so as to moisten all of the crumbs.
9. Place a little water in the baking dish.
10. Bake for 15 to 20 minutes or until done.
11. Garnish with parsley and lemon wedges.
12. 14 ounces blue crab backfin crabmeat
13. 1 5/8 ounces blue crab claw meat
14. 1 egg, beaten
15. 1 1/4 ounces high quality mayonnaise, by volume
16. 3/8-ounce apple cider vinegar
17. 1 1/4 teaspoons sugar
18. Dry Ingredients:
19. 3/8 teaspoon Old Bay seasoning
20. 1/8 teaspoon salt
21. Pinch white pepper
22. 1 1/4 teaspoons all-purpose flour
23. 1 1/4 teaspoons cornstarch
24. 1/8 teaspoon cayenne pepper
25. 1 1/4 teaspoons dry mustard
26. 1 1/4 teaspoons dry parsley flakes
27. 1 cup Japanese bread crumbs (panko)
28. Being careful to not break apart lumps, pick the crabmeat free of shells.
29. Refrigerate in mixing bowl.
30. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
31. Thoroughly combine the dry ingredients.
32. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab.
33. Gently work the wet ingredients into the mix.
34. Chill immediately.

flounder, salt, white pepper, stuffing, bread crumbs, paprika, butter, water, parsley, lemon wedges

Taken from www.foodnetwork.com/recipes/stuffed-flounder-recipe.html (may not work)