The Stuffing:

16 ounces of Lump Crab meat (Preferable-Lake Pontchartrain Crab meat)
¼ Cup finely chopped onions
¼ Cup finely chopped celery
1 tablespoon finely chopped red bell pepper
½ Clove minced garlic
1 egg
2 tablespoons mayonnaise
1 teaspoon L&P Worcestershire sauce
1 teaspoon Creole Mustard
¼ Cup bread crumb
2 teaspoons of Creole Seasoning
3 tablespoons butter
2 tablespoons olive oil

Deboning the Flounder:

(This recipe is for a 12”-14” whole flounder, measuring after de-headed) With the top of flounder facing up, dark side up, split flounder from the tail to the head cutting down to the center bone. Cut the meat away from the center bone and debone all bones leaving the top and bottom interior fin bones attached to the outside fins. If you desire to remove top and bottom fins, you will have a top and bottom “slab” of filets and it will be necessary to pin the opening where the top and bottom fins were located.  

After deboning the center bone, place on foiled lined cooking tray and coat inside and out with olive oil. Sprinkle inside and outside with light coating of Creole Seasoning.

Preparation:

Heat butter in a large skillet over med heat. Slowly sauté finely cut onions, celery, red pepper and garlic until tender.

Wisk egg in bowl and add: Mayonnaise, Worcestershire and Creole seasoning. Combine the sautéed vegetables and bread crumb into the egg mixture and mix well. Add crab meat, trying to leave lumps as large as possible, and mix. Evenly place a minimum of 1” layer of stuffing into the cavity of the flounder. You may ‘pin” the opening of the cavity closed or leave open. Place in 400° preheated oven for 20 minutes. After 20 minutes or until the meat of the fish flakes, place flounder under broiler to brown for additional 5 min, take care not to burn.