Ingredients

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish

Instructions

Preheat the oven to 450 degrees F.

Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the
bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion.
Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle
lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to
moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20
minutes or until done. Garnish with parsley and lemon wedges.
Lynnhaven Crab Stuffing:
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume

3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar

Dry Ingredients:
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko) Being careful to not break apart lumps, pick
the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg,
mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used
immediately.

Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not
to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill
immediately.