Crab-Stuffed Flounder
By: Anonymous
Published: Thursday, February 11, 2010 - 9:13pm

Ingredients




6 tablespoons butter divided
1 celery stalk finely chopped
1 small onion finely chopped
cup chopped fresh parsley
1 can crabmeat - (4 ¼ oz) drained, flaked
cup plain dry bread crumbs
1 tablespoon lemon juice
teaspoon ground red pepper
6 flounder fillets - (abt 2 lbs total)
teaspoon paprika

Preparation

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. 5 This recipe yields 6 servings.