1tablespoonflat leaf parsley, chopped (plus extra for garnish)
6ounceslump crabmeat, picked over for cartilage
4flounder filletsabout 1-1/2 pounds, skin and pin bones removed
kosher salt and freshly-ground black pepper
lemon wedges, for serving
Preheat oven to 375 degrees F. Lightly butter or oil a 13x9 baking dish, or line a rimmed baking sheet with parchment paper.
Heat 2 teaspoons olive oil in a skillet. Sauté red bell pepper and celery until softened, but not browned, about 5 minutes. Add scallions and garlic and cook for another 2 minutes, until scallions are wilted and garlic is fragrant. Stir in 1/2 teaspoon Maine Seafood Rub, and 1/4 cup crushed butter crackers. Immediately remove from heat and let cool slightly.
In a bowl, stir together the sautéed vegetable mixture with 1/4 cup Lemon Dill Aioli, and the parsley. Gently fold in lump crab meat, being careful not to break it up too much. Season filling mixture to taste with salt and pepper.
Place flounder fillets on a cutting board, skinned side up. Season each with a pinch of Maine Seafood Rub. Place 1/4 of the filling mixture in the center of each fillet and roll the flounder around the stuffing to secure.
Place stuffed flounder bundles in the prepared baking dish, seam sides down, leaving a little space between each. Spread about 2 teaspoons of Lemon Dill Aioli onto the top of each bundle.
Stir together 1/4 cup crushed butter crackers with 1-1/2 teaspoons extra virgin olive oil and 1/4 teaspoon Maine Seafood Rub. Sprinkle each flounder bundle with about a tablespoon of cracker crumbs.
Bake for 20-25 minutes, until flounder is opaque and flakes with a fork. Sprinkle with parsley to garnish, and serve hot, with lemon wedges.
*To easily crush crackers, place them in a sealed zip-top bag and roll over it with a rolling pin until crumbs form.