DIRECTIONS
In a small bowl mix all the ingredients for the imperial sauce together until well blended.
Gently blend the sauce into the crab meat, don’t add it all in just in case you don’t need quite that much sauce.
Place a small piece of flounder in the bottom of your baking dish, and place some crab imperial mixture on top of each fillet.
Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat!
Place a little water in the pan with your stuffed flounder to help keep them moist, and if you’re feeling really decadent, top the stuffed flounder with a little melted butter (that’s how we would have done it in the restaurant) and a sprinkle of old bay or paprika. It’s definitely worth the extra effort!
Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It’s important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
Serve with your favorite side dish and sit back and enjoy!