Pecan-Crusted Flounder with Crab-Pecan Relish
| Yield: | 1 Servings |
| Categories: | Fish, Seafood |
| 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 |
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