Crabmeat-Stuffed Flounder Roulades

• 3 tablespoons unsalted butter
• 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
• 1 1/2 teaspoons Essence, recipe follows
• 1/4 cup minced yellow onion
• 2 tablespoons minced celery
• 2 tablespoons minced green bell pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 1/2 teaspoons minced garlic
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
• 3/4 cup crushed butter crackers (recommended: Ritz)
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
• 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
• 3 tablespoons melted unsalted butter, for drizzling over the fish
• Green Beans Almandine, recipe follows

1. Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
2. Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence.
3. Cover with plastic wrap and refrigerate until ready to use.
4. In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat.
5. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes.
6. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute.
7. Remove from heat and let cool.
8. Add the cooled vegetables to the crabmeat and toss gently to combine.
9. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon.
10. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
11. Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface.
12. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling.
13. Secure with a toothpick, if necessary.
14. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon.
15. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets.
16. Drizzle with the melted butter.
17. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
18. Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula.
19. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired.
20. Serve immediately with Green Beans Almandine
21. 2 1/2 tablespoons paprika
22. 2 tablespoons salt
23. 2 tablespoons garlic powder
24. 1 tablespoon black pepper
25. 1 tablespoon onion powder
26. 1 tablespoon cayenne pepper
27. 1 tablespoon dried oregano
28. 1 tablespoon dried thyme
29. Combine all ingredients thoroughly.
30. Yield: 2/3 cup
31. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
32. Published by William and Morrow, 1993.
33. 1 pound green beans
34. 5 cups water
35. 1 1/2 teaspoons salt
36. 4 tablespoons (1/2 stick) unsalted butter
37. 1 (2 1/4-ounce) package sliced almonds
38. 2 tablespoons chopped parsley leaves
39. 1 teaspoon Worcestershire sauce
40. 1/4 teaspoon ground black pepper
41. Trim the green beans by snapping the ends off.
42. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil.
43. Carefully add the beans and return to a boil.
44. Cook, uncovered, until tender, 5 to 7 minutes.
45. Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you.
46. Rinse under cold running water and drain.
47. Melt the butter in the same 3 1/2-quart saucepan over medium-high heat.
48. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper.
49. Cook, stirring, until the almonds are toasted, 2 to 3 minutes.
50. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
51. Using an oven mitt or pot holder, remove from the heat and serve.

unsalted butter, lump crabmeat, yellow onion, celery, green bell pepper, parsley, garlic, mayonnaise, egg, lemon juice, worcestershire sauce, butter crackers, salt, freshly ground black pepper, flounder, lemons, unsalted butter, green beans almandine

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