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Congressional Seafood Company, Inc. opened its doors in November 1996 with the mission to serve fine dining establishments and gourmet markets with high end seafood. With some of the industry's top salesmen and a processing room with highly trained fish cutters, we were able to offer a service that no other company in the area was able to achieve.
Email:info@congressionalseafood.com
Phone: 800.991.8750
Fax: 301.596.3975
Address: 7901 Oceano Ave Jessup, MD 20794
Take one pound of jumbo lump crab meat. Remove any shells. Make a mixture with 2 tablespoons of mayonnaise, one tablespoon of French's mustard, two teaspoons of Worcestershire sauce, three teaspoons of capers, one beaten egg, 1 teaspoon of old bay seasoning, and 1/2 cup of bread crumbs or crushed up crackers. Let mixture sit in fridge for 20 minutes. Now lay out flounder fillets and add a portion of the crab meat mixture onto one side of the flounder fillet. Roll up the fillets around the crab meat and put into baking pan. Add paprika on top of each roll up. Bake in a little white wine, lemon juice and dry parsley to keep fish moist for 30 minutes at 375 degrees. Easy to prepare in advance for a big or small party. Enjoy!
