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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy, Eggs Fish, Seafood 1 Servings

INGREDIENTS

1/2 lb Lump crabmeat — drained
1/4 c Pecans — chopped, toasted
1/4 c Chopped green onions
1 tb Red bell pepper — minced
1 tb Fresh lemon juice
1/4 ts Salt
1/8 ts Pepper
2 tb Emeril's creole seasoning —
Plus 2 teaspoons
Or commercial creole
Seasoning
1 lb Flounder fillet — 4
Portions
1/2 c All-purpose flour —
Divided
1/4 c 1% milk
1 Egg — lightly beaten
3 tb Pecans — ground
1 tb Olive oil
8 Lemon wedges

INSTRUCTIONS

Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub
2 teaspoons of Emeril's Creole Seasoning over both sides of the fish
fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon
Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a
shallow dish.  Combine the remaining 1/4 cup flour, remaining Emeril's
Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of
fish in flour mixture, dip into milk mixture, and dredge in ground pecan
mixture. Heat oil in a large nonstick skillet over high heat until hot. Add
fish; cook 1 1/2 minutes on each side or until fish flakes easily when
tested with a fork. Serve immediately with crabmeat mixture and lemon
wedges.
Recipe By     : Cooking Light, Sept. 1994 p. 77
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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