Crab Stuffed Flounder

Ingredients

• 1 tablespoon seafood base 
• 0.5 teaspoons pepper black freshly ground
• 1.5 tablespoons butter 
• 0.1 teaspoon cayenne pepper 
• 0.5 pound claw crabmeat 
• 2 ounces claw crabmeat 
• 1  eggs 
• 20 ounce sushi-grade yellowtail flounder 
• 2 servings parsley fresh for garnish
• 1 teaspoon parsley leaves fresh chopped
• 1 clove garlic minced
• 0.1 teaspoon garlic powder 
• 1 small bell pepper green finely chopped
• 1  green onion thinly sliced
• 3  green onions thinly sliced
• 3 tablespoons heavy cream 
• 0.5  juice of lemon juiced
• 0.5 pound lump crab meat 
• 2 tablespoons mayonnaise 
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 2 servings salt and pepper black freshly ground
• 10 medium saltines crumbled fine
• 1.5 tablespoons spicy mustard 
• 2 sticks butter unsalted softened

Equipment

• bowl
• frying pan
• baking paper
• oven
• mixing bowl
• glass baking pan
• fillet knife

Directions

1. Preheat the oven to 350 degrees F.
2. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets.
3. Lay the cut sides back.
4. Stuff the flounder with the Crab Cake
5. Mix, and press the sides down to cover the filling.
6. Sprinkle with paprika.
7. Coat a glass baking dish with cooking spray.
8. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish.
9. Sprinkle fresh parsley on top for added color.
10. In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.
11. Let cool.
12. In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat.
13. Add salt and pepper, if needed. Set aside to stuff in flounder.
14. Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.
15. Remove from the bowl and shape into a log on a piece of parchment paper.
16. Roll up and place in the freezer. Reserve for flounder.