Baked Flounder With Crabmeat Topping
Baked flounder features a savory, crab cake-inspired topping, infused with a Maryland-style flavor profile from Old Bay seasoning.
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Instructions
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Preheat the oven to 400°F (200°C). Rinse and pat dry the flounder fillets.
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In a medium bowl, combine crabmeat with bell pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne (if using), and crushed crackers.
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Whisk egg white, 1 tablespoon mayonnaise, and parsley in a small bowl, then mix into the crab mixture until blended.
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Brush flounder fillets with some melted butter, place in a greased baking dish, and top each with the crab mixture.
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Drizzle remaining butter over the fillets and bake for 15 minutes.
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Combine egg yolk and remaining mayonnaise in a small bowl.
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Spread the egg yolk mixture over each fillet, sprinkle with paprika, and increase oven to 450°F (230°C).
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Bake for 6 more minutes, or until golden and bubbly.