Catch Cookout: Crab Stuffed Flounder with Moe Cason

On this episode of Catch Cookout, watch as Big Moe Cason and Captain Sharky Marquez pull into the shallow waters of the Gulf of Mexico to hook up on a couple of these elusive flatfish and then stuff 'em and cook 'em in a flounder recipe you don't want to miss.

Crab Meat Stuffed Flounder

1 Whole Flounder, Butterflied
1 Pound Lump Crab Meat
1 Tablespoon Finely Chopped Green Onion
1/4 Teaspoon Ground Dry Mustard
1/4 Cup Worcestershire Sauce
Big Moe Cason Pork Rub, As Needed
15 Crushed Saltine Crackers
1 Egg White
1 1/4 Cup Mayonnaise, Divided
1/4 Cup Unsalted Butter, Melted
1 Egg Yolk
1 Tablespoon Dried Parsley
Non-stick spray, as needed

Preheat pellet grill to 400 Degrees Fahrenheit.
Rinse the Flounder and pat dry.
Combine crab meat, green onion, dry mustard, Worcestershire sauce, rub and crushed saltines in a bow.
Combine the egg white and 1 cup of mayonnaise in a separate bowl and stir this into the crab meat mixture.
Brush the inside of the flounder with the melted butter and season with Big Moe Cason Pork Rub.
Place in a lightly greased, shallow baking dish.
Put crab mixture inside the flounder and drizzle remaining butter over it.
Bake flounder at 400F degrees Fahrenheit for 15 minutes.
While fish is baking lightly beat the egg yolk in a small bowl. Stir in 1/4 cup of mayonnaise and the parsley.
Remove fish from grill and spoon the mixture over the stuffing.
Sprinkle light coat of Big Moe Cason Pork Rub.
Increase grill to 450 degrees Fahrenheit and bake until golden brown, about 5 minutes.