1 1/2 lbs. flounder fillets, 4 lg. pieces
1 c. backfin crabmeat
1 1/2 tsp. chopped green pepper
1 1/2 tsp. chopped pimiento
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper or 1/4 tsp. old bay seasoning
3 Saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 c. butter, melted
1/4 tsp. paprika

Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to crabmeat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter.

Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly. Serves 4.