Crab Stuffed Flounder

Instructions

1. 01

   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. 01

   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.

3. 01

   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.

4. 02

   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.

5.  

   Ingredients

   • 1 Each Flounder fillet (Top Side Split in half)
   • 1 tablespoon Lanes BBQ Q-Nami
   • 2 teaspoons Olive Oil

6. 02

   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.

7.  

   Ingredients

   • 1 Each Flounder fillet (Top Side Split in half)
   • 1 tablespoon Lanes BBQ Q-Nami
   • 2 teaspoons Olive Oil

8. 02

   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.

9.  

   Ingredients

   • 1 Each Flounder fillet (Top Side Split in half)
   • 1 tablespoon Lanes BBQ Q-Nami
   • 2 teaspoons Olive Oil

10. 03

    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 2 minutes more)

11.  

    Ingredients

    • 4 ounces Lump Crab Meat
    • 4 ounces Back Fin Crab Meat
    • 1/2 Each Lemon Juice
    • 1 teaspoon Worcestershire Sauce
    • 1 teaspoon Sriracha
    • 2 tablespoons Dukes Mayonnaise
    • 2 tablespoons Lanes BBQ- Qnami

12. 03

    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 2 minutes more)

13.  

    Ingredients

    • 4 ounces Lump Crab Meat
    • 4 ounces Back Fin Crab Meat
    • 1/2 Each Lemon Juice
    • 1 teaspoon Worcestershire Sauce
    • 1 teaspoon Sriracha
    • 2 tablespoons Dukes Mayonnaise
    • 2 tablespoons Lanes BBQ- Qnami

14. 03

    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 2 minutes more)

15.  

    Ingredients

    • 4 ounces Lump Crab Meat
    • 4 ounces Back Fin Crab Meat
    • 1/2 Each Lemon Juice
    • 1 teaspoon Worcestershire Sauce
    • 1 teaspoon Sriracha
    • 2 tablespoons Dukes Mayonnaise
    • 2 tablespoons Lanes BBQ- Qnami

16. 04

    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!

17. 04

    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!

18. 04

    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!