This is a simple recipe for serving 2 of Virginia’s most famous seafood products; fresh flounder and Chesapeake Bay blue crab meat.
2 lbs fresh flounder fillets (skin on)
1 lb Chesapeake Bay lump backfin crab meat
1 egg, beaten
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil
1. Line a baking dish with olive oil and place fillets in dish, skin side down.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley and onion.
3. Blend in crab meat.
4. Spread stuffing over fillets and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to broiler, watch closely, broiling until stuffing begins to brown lightly.
This dish is excellent with sliced garden tomatoes, fresh steamed vegetables or rice and a Virginia Chardonnay.