INGREDIENTS
1 TBSP. olive oil
2 TBSP. butter
1 small onion, chopped fine
3 garlic cloves, minced
2 stalks celery, chopped fine
1/2 red bell pepper, chopped fine
1/2 cup shrimp, chopped fine
1/2 tsp. salt (to taste)
1 tsp. Old Bay Seasoning, to taste or 1/2 tsp. cayenne
6 oz. lump crabmeat (or more if desired)
4 TBSP. Italian seasoned breadcrumbs, more as needed
Fish
8 large flounder fillets
4 TBSP. butter, melted
3 TBSP. lemon juice
Kosher salt
Black pepper
2 tsp. paprika
1 lemon, cut into wedges for garnish
DIRECTIONS
Preheat the oven to 400-degrees.
In a saute pan, heat the olive oil and butter.
Add onions, garlic, celery, and peppers and saute for 2 minutes, or until the vegetables are wilted.
Add the shrimp and season with salt and Old Bay (to taste).
Saute for 2 minutes.
Remove from heat and place mixture into a bowl.
Gently stir in the crabmeat, then the breadcrumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
Place equal amounts of filling onto each fillet and roll up.
Place the fish on a baking dish (seam side down if rolled).
Drizzle the fish with butter and spray with lemon juice.
Sprinkle top of fish with salt, black pepper and paprika.
Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru.
Remove the fish from the oven and serve with lemon wedges.
