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.