Not fair, Mark.
The recipe police demand that you share the details for this one.
Be happy to.
DLSF actually missed dinner last night but had a leftover one today and made a point to tell me how good it was. It's pretty easy to make too.
Ingredients:
1.5 lbs fresh flounder filets (4-5 pieces)
1 cup backfin crabmeat (1 cup = 8 oz)
1.5 tsp chopped green pepper
1.5 tsp chopped pimiento
.25 tsp dry mustard
.25 tsp worcestershire sauce
.25 tsp salt
.125 tsp pepper
.25 tsp Old Bay
1 dash cayenne
4 saltine crackers crushed
1 egg, separated
6 Tbs Mayo
1 Tbs chopped parsley
.25 cup butter
.25 tsp paprika
Rinse and dry flounder. In a medium bowl, add crabmeat, green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers.
In another small bowl, combine the egg white and only 1 Tbs of the mayo. Mix. Then add to the crab mixture and toss until well blended.
Brush filets with some of the melted butter, then place in greased shallow baking pan and top each filet with the crab mixture. Drizzle remaining butter over top of stuffed filets.
Bake at 400 for 15 minutes.
Meanwhile, combine egg yolk and remaining 5 Tbs of mayo.
Pull fillets out of oven and turn oven up to 450.
Spread egg mixture on top of each fillet and sprinkle with paprika.
When oven is 450, place fillets in oven and cook six minutes longer until golden and bubbly.
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Look for me at my usual spot in front of Gate C - maybe I'll have an extra one for you...