Flounder Fillets with Crab Crust

    Flounder Fillets with Crab Crust


    321 people made this

    This is a delicious way to prepare flounder and different from the ordinary. Even my kids love them and they're not big fish eaters.

    Serves: 6 

    • 750g flounder fillets
    • 1 cup crabmeat - drained, flaked and cartilage removed
    • 1 tablespoon finely chopped green capsicum
    • 1/4 teaspoon ground dry mustard
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • Ground white pepper, to taste
    • 1 crushed salada cracker
    • 1 egg white
    • 1 tablespoon mayonnaise
    • 65g butter, melted
    • 1 egg yolk
    • 5 tablespoons mayonnaise
    • 1/2 teaspoon paprika
    • 1 tablespoon dried parsley

    Preparation:10min  ›  Cook:21min  ›  Ready in:31min 

    1. Preheat oven to 200 degrees C. Rinse the fillets and pat dry with paper towels.
    2. Combine crab meat, green capsicum, mustard powder, Worcestershire sauce, salt, white pepper and the crushed salada. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
    3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
    4. Bake the fillets for 15 minutes.
    5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
    6. Increase oven temperature to 230 degrees and bake until golden and bubbly, about 6 minutes.

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