Crab Crusted Flounder - | WBTV Charlotte

Crab Crusted Flounder

Presented by Executive Chef Timothy Groody
Yield:  Four Servings


4 – 6oz skinless flounder filet

½ # lump crab meat

¼ cup mayonnaise

Zest and juice of ½ lemon

1 T chopped parsley

1 tsp red pepper flake

10 saltine crackers

½ tsp salt

Mix all ingredients except flounder and crab.  Fold in crab, be careful not to break up lumps.  Place fish on a  olive oil greased baking dish.  Spread crab evenly over the fish.  Place in 400* oven and bake 10 minutes to cook fish and until crab crust is golden.  Drizzle with good extra virgin olive oil.  Serve over potatoes, rice, pasta or your favorite sides.  Enjoy!!!!!

To cook on a grill place fish on olive oil greased aluminum foil.  Place foil onto a hot grill (medium heat) and close lid.  Cook for 10-15 minutes.  Crab will not get as golden, just cook till done.  Drizzle with EVOO and serve the same way.  Enjoy!!!!!


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