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6 flounder fillets, approximately 6 oz. each
1 tsp. salt
1 tsp. pepper
2 lemons, sliced
2 Tbsp. butter, melted (optional)
1 tsp. paprika (optional)

Crab Imperial Stuffing:
1 lb. Phillips Lump Crab Meat
1 egg
1 Tbsp. Hellmann’s mayonnaise
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1 tsp. Phillips Seafood Seasoning
1 Tbsp. fresh parsley, minced
2 slices bread – ground into bread crumbs

Cooking Instructions
  • Preheat oven to 375°F.
  • Mix all Crab Imperial Stuffing ingredients except bread crumbs and crab meat.
  • Sprinkle bread crumbs over crab meat.
  • Add egg mixture next to crab meat, tossing gently until well blended.
  • Lightly salt and pepper the fillets and place on greased baking sheet.
  • Top each fillet with the crab meat mixture, wrapping the fish fillets partially around the stuffing.
  • Bake at 375°F for about 20 to 25 minutes.
  • In the last few minutes of cooking, brush fish with melted butter, if desired.
  • Lightly sprinkle with paprika and serve with lemon slices.
Featured Product
Lump Crab Meat

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