Baked Crab-Topped Flounder in 30 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat flounder fillets completely dry with paper towels. Brush each fillet with 1 tbsp melted butter and season with garlic powder, salt, and black pepper.
3. In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and lemon zest.
4. Gently fold in panko breadcrumbs and chopped parsley using a rubber spatula.
5. Add lump crabmeat to the mixture and fold gently until just combined, ensuring large lumps remain intact.
6. Mound 2-3 tablespoons of the crab mixture onto the center of each fillet and spread slightly toward the edges. Dust the tops with smoked paprika.
7. Bake for 12-15 minutes until the fish is opaque and flakes easily and the topping is golden brown.
8. Whisk together the remaining melted butter, lemon juice, and minced chives, then drizzle over the fillets before serving.