Print Options:

Flounder Imperial

Topped with crab meat

Servings 4
Ingredients
  • 12-16 oz flounder fillets
  • 1 tsp butter
  • 2-3 tbsp Parmesan cheese
  • 1 lemon (sliced for garnish)
  • 1 small egg, beaten
  • 1 pinch white pepper
  • 1 pinch dry mustard
  • 1/4 tsp Dijon mustard
  • 1/4 tsp lemon juice
  • 1 tbsp chopped pimento (drained)
  • 1/2 cup mayonnaise
  • 8 oz crab meat, backfin or special
Instructions

  1. Rinse fillets and pat dry; rub butter in baking dish. Place fillets in a 10 x 6 or 9 x 13 glass dish. If fillets are large, cut into several pieces. Top each fillet with 1/3-1/2 cup of Imperial Topping. Top each fillet with 1-2 teaspoons of cheese. Bake uncovered at 350 for 15-20 minutes, depending on thickness of fillets, or until top is golden and fish flakes easily when touched with a fork. Garnish with lemon.

  2. Imperial Topping

    Combine egg, pepper, mustards, lemon juice, pimento and mayonnaise; mix well. Gently fold in crab.

    Dish can be prepared for baking early in the day and refrigerated. For ease of serving, individual baking dishes can be used. "Serve with a fresh spinach salad and hot croissants!"
Nutrition Facts

Servings 4

Read it online: https://wayfarerspantry.com/thepantry/recipe/flounder-imperial/