Paula Deen's Crab Stuffed Flounder

I really enjoyed preparing this recipe.  The cayenne pepper gave the crab stuffing a nice little kick!  However, the next time my husband goes to Cabela's he is getting me a fillet knife.  Cutting the pockets in the flounder was tricky!


Ingredients:

2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray

Preparation:

Preheat the oven to 350 degrees F.

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. Lay the cut sides back. Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika. Coat a glass baking dish with cooking spray. 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.

Crab Cake Mix:
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 garlic clove, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
Salt and freshly ground black pepper

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

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. Add salt and pepper, if needed. Set aside to stuff in flounder.