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Ingredients

• 3 tablespoons unsalted butter
• 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
• 1 1/2 teaspoons Essence, recipe follows
• 1/4 cup minced yellow onion
• 2 tablespoons minced celery
• 2 tablespoons minced green bell pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 1/2 teaspoons minced garlic
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
• 3/4 cup crushed butter crackers (recommended: Ritz)
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
• 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
• 3 tablespoons melted unsalted butter, for drizzling over the fish
• Green Beans Almandine, recipe follows

Description

Food Network Invites You To Try This Crabmeat-Stuffed Flounder Roulades Recipe From Emeril Lagasse.

Food Network