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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 tsp. extra virgin olive oil (Napa Valley Naturals by Stonewall Kitchen Everyday, divided)
- 1/4 cup red bell pepper (finely diced)
- 1/4 cup celery (finely diced)
- 1/4 cup scallions (thinly sliced)
- 1 clove garlic (minced)
- 1/2 cup butter crackers (finely-crushed, divided)
- 3/4 tsp. seafood rub (Stonewall Kitchen Maine, divided, plus extra for seasoning flounder fillets)
- 1/2 cup aioli (Legal Sea Foods by Stonewall Kitchen Lemon Dill, divided)
- 1 Tbsp. flat leaf parsley (chopped, plus extra for garnish)
- 6 oz. lump crabmeat (picked over for cartilage)
- 4 flounder fillets (about 1-1/2 pounds, skin and pin bones removed)
- kosher salt
- freshly ground black pepper
- lemon wedges (for serving)
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