- 4 to 6 flounder filets
- 1/4 cup mayonnaise
- 1 egg
- 1/2 cup bread crumbs
- 1 can lump crab meat
- 1 tsp Hi Mountain Cajun Cowboy Seasoning
- 1 lemon, squeezed
- 5 tsp butter
- 1/2 tsp Hi Mountain Gourmet Fish Seasoning
- 1 tbs dried parsley
- 1/4 cup panko bread crumbs
- Combine mayonnaise, egg, Hi Mountain Cajun Cowboy seasoning and parsley in a large mixing bowl. Add half the lemon juice and mix the ingredients well.
In a separate bowl, combine the crab meat and bread crumbs making sure all the crab meat is coated with bread crumbs.
Add the crab meat and bread crumbs to the mayonnaise mixture and combine to create the stuffing.
Lay the fish filets flat and scoop equal amounts of the crab stuffing mix onto each filet. Roll up each filet.
Preheat oven to 350 degrees.
Melt the butter. Add 1 tbs to a baking dish, coat the bottom and arrange the filets seam side down.
Combine the remaining 4 tbs butter with the remaining lemon juice.
Baste each filet with the melted butter mix and garnish the tops of the filets with Hi Mountain Gourmet Fish Seasoning and panko bread crumbs.
Bake in a preheated oven set a 350 degrees until the fish filets reach an internal temperature of 145 degrees.