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1
Preheat the oven to 350 degrees F.
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2
Sprinkle flounder with salt and pepper.
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3
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.
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4
Lay the cut sides back.
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5
Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling.
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6
Sprinkle with paprika.
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7
Coat a glass baking dish with cooking spray.
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8
Place the fish in the dish and bake for 20 minutes.
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9
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
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10
When the fish is done, remove it from the oven.
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11
Slice a medallion of crab butter and place it on top of the grilled fish.
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12
Sprinkle fresh parsley on top for added color.
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13
In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.
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14
Let cool.
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15
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together.
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16
Gently mix in the saltine crackers and crabmeat.
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17
Add salt and pepper, if needed.
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18
Set aside to stuff in flounder.
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19
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.
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20
Remove from the bowl and shape into a log on a piece of parchment paper.
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21
Roll up and place in the freezer.
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22
Reserve for flounder.
