Ingredients

• 3 tablespoons unsalted butter
• 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
• 1 1/2 teaspoons Essence, recipe follows
• 1/4 cup minced yellow onion
• 2 tablespoons minced celery
• 2 tablespoons minced green bell pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 1/2 teaspoons minced garlic
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
• 3/4 cup crushed butter crackers (recommended: Ritz)
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
• 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
• 3 tablespoons melted unsalted butter, for drizzling over the fish
• Green Beans Almandine, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Green Beans Almandine:

1 pound green beans

5 cups water

1 1/2 teaspoons salt

4 tablespoons (1/2 stick) unsalted butter

1 (2 1/4-ounce) package sliced almonds

2 tablespoons chopped parsley leaves

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.

Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.

Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.

Using an oven mitt or pot holder, remove from the heat and serve.