Feast of the 7 Fishes at WCNC-TV Charlotte Today

Stuffed Flounder with Crabmeat

1 pound of baby flounder

1/2 pound backfin crabmeat

1 stick of butter, melted, reserving 3 Tablespoons for basting

1/4 cup chopped onions

1/4 cup chopped green pepper

1 teaspoon dry mustard

2 tablespoons Worcestershire

2 tablespoons mayonnaise

1 egg, beaten

1/2 cup cracker crumbs

1 tablespoon parsley

1/2 cup light cream

dash of ground red pepper (optional)

salt & pepper to taste

1 lemon

parsley and paprika for sprinkling

Sauté onions, green peppers, and butter. Add remaining ingredients and mix well. Divide stuffing evenly among each fish piece. Place the flounder skin side up, and add a mound of stuffing on each end of each piece, and fold the other end of the fish over top of the stuffing. Bake at 350 degrees for 15-20 minutes, basting with additional melted butter and paprika so that the fish does not dry out. Sprinkle the top of fish pieces with parsley, and squeeze lemon juice over fish after it has baked.

This is one of my favorites, and it even made its way to the Christmas Eve table. I enjoy making this dish for my friends who like fish. It is easily prepared ahead of time, and quite tasty!

LINK TO THE WCNC-TV CHARLOTTE TODAY VIDEO CLIP – CLICK HERE

Recipe taken from MaMa Mia Cucina by Cynthia Ferich