Crab Stuffed Flounder | Chef Eric Recipe 

Enhance your next seafood cook on your Kamado Joe with this Crab Stuffed Flounder recipe from Chef Eric!
"Fresh seafood over live fire is simply a gift! This high heat, quick fire
recipe has been a favorite of mine for years, please enjoy!" - Chef Eric Gephart
Crab Stuffed Flounder
Ingredients:
1 Each Flounder fillet (Top Side Split in half)
1 Tablespoon Lanes BBQ Q-Nami
2 teaspoons Olive Oil
1 Tablespoon Parsley, Fresh Chopped
Crab Mixture (Combine all and mix gently)
4 oz Lump Crab Meat
4 oz Back Fin Crab Meat
½ Each Lemon Juice
1 teaspoon Worcestershire Sauce
1 teaspoon Sriracha
2 Tablespoons Dukes Mayonnaise
2 teaspoon Lanes BBQ Q-Nami
Method:
1. Stabilize your grill between 450 - 550F. Install your sear surface and allow it to come to temperature. Today, I have chosen the Kamado Joe Soapstone.
2. Season the fillets, oil your sear surface, drag test the fillet and lay both fillets presentation side down, close the dome and sear for 1 minute. Flip the fillets and cook for 1 more minute. Top one fillet with the crab mixture then top the mixture with the other fillet and close the dome until you reach an internal temp of 140 -145F, roughly two more minutes.
3. Once the fish has almost reached the desired internal temperature, pour the teriyaki glaze over the stack. Transfer to the presentation plate, garnish with a bit of chopped parsley and enjoy!
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