- 1). Create the crab meat stuffing by heating 1/3 cup of butter in a saucepan and stirring in one bunch of chopped green onions, half of a chopped red bell pepper and three minced cloves of garlic. Cook the mixture over medium-low heat until the green onions begin to soften.
- 2). Take the pan off of the stove and mix in 1/2 cup of regular or panko breadcrumbs, 1 lb. of shredded crab meat, 1/4 tsp. of Creole seasoning, 1/2 tsp. of dried parsley, 1/2 tsp. of paprika and salt and pepper to taste.
- 3). Lightly coat each side of the flounder fillets with Dijon mustard using a pastry brush or a butter knife. Preheat the oven to 350 degrees F. Line a baking sheet with a piece of foil.
- 4). Spoon the crab mixture over each of the flounder fillets. Roll the flounder fillets up so the crab stuffing is in the middle. Place the rolled fillets on the baking sheet and sprinkle them with paprika.
- 5). Bake the stuffed fillets for 20 to 30 minutes, or until the fish's flesh is firm and white.
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