Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
1 pound crab meat -- backfin (lumpmeat if you can SPLURGE!)
1/2 cup mayonnaise -- hellmans
west coast known as BEST FOODS Mayo
2 teaspoons yellow mustard
2 teaspoons old Bay Seafood seasoning
1 teaspoon worcestershire sauce
2 tablespoons Exacto thickener (Vegetable Gum)
additional Mayonnaise for topping
4 flounder fillets -- fresh
(from your fishmarket not the grocery)
store Filets should all be about the same size
How To Prepare:
I am a gourmet cook making the transition to low carb cooking, so you have to follow my directions exactly, or I won't be responsible! lol
Preheat oven to 375
Break up crabmeat very carefully, trying not to turn it to a mush. Pick out any cartilege or shells you come across. In a separate container, beat everything together. Pour over crabmeat and FOLD in, being carful not to break up the crabmeat anymore tha
n necessary to get sauce mixed throughout.
Line a baking pan with foil. Place the filets on the foil and sprinkle with salt. Place 1/4 of stuffing on each filet.Cover pan with foil and place in oven for 15 minutes. Remove from oven and spread layer of Mayo over entire stuffing mixture. Sprinkle w
ith paprika and return to oven for about 10 minutes or until mayo is bubbling and browned nicely. Serve immediately.
An alternate way to prepare this is to add another filet on top of the crab stuffing and bake for about 20 minutes, adding the topping to the top piece of fish and returning it to the oven to brown as above. Makes a very nice presentation this way, but you'll need more flounder filets!
Carbs per serving - include all nutritional information if known: