Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
- Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
- Combine all ingredients thoroughly.
- Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
- Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
- Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
- Using an oven mitt or pot holder, remove from the heat and serve.
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Alex Nerfersbuck
[email protected]This dish was a bit too fishy for my taste.
Waseem Ahamed
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish.
Aziz Shoki
[email protected]I highly recommend this recipe to anyone who loves seafood.
Amaranayyyab628
[email protected]This dish is perfect for a special occasion or a romantic dinner.
Raphael Owalo
[email protected]I love the way the crabmeat stuffing complements the delicate flavor of the flounder.
Zorica Kovacevic
[email protected]This recipe is a keeper! I'll definitely be making it again.
Nusrat Farjana
[email protected]I made this dish for a special occasion and it was a huge success. Everyone loved it!
ku valente
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flounder roulades are so elegant and delicious.
Shihab Afridy
[email protected]I love the combination of flavors in this dish. The crabmeat, flounder, and lemon butter sauce all work together perfectly.
Yvonne Halliwell
[email protected]This recipe was easy to follow and the results were amazing! The flounder was cooked perfectly and the crabmeat stuffing was so flavorful.
Sarjo M Sidibeh
[email protected]I've made this dish several times, and it's always a crowd-pleaser. The flounder roulades are elegant and impressive, and the crabmeat stuffing is always a hit.
Brandy Bailey
[email protected]This dish was a hit! The flounder was flaky and tender, and the crabmeat stuffing was flavorful and creamy. I served it with a lemon butter sauce, and it was absolutely delicious.