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

Directions

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.