Crab-Stuffed Flounder

Photo: flickr user @joefoodie

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

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

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.

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.

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

This recipe yields 6 servings.