I like to find these food vacations at random and plan a meal around them. For example, February 18 was Crab Stuffed Flounder Day.

Who knew Crab Stuffed Flounder Day was to be celebrated? But you can enjoy this dish any time. I like to serve a mixed green salad and homemade garlic bread alongside. The lemon juice-based dressing is a nice contrast to the richness of the main course. And the garlic bread? Well that’s just good food.

Perhaps, after you enjoy this meal, you’ll put Crab Stuffed Flounder Day on your calendar for next year!

Crab Stuffed Sole

For; 6

Ingredients

8 tablespoons (1 stick) unsalted butter

1 small onion, finely chopped

1 celery rib, finely diced

6 ounces giant chunk crab meat, collected for any shell

1/2 cup of Italian breadcrumbs

1/4 cup fresh parsley, chopped

1 tablespoon fresh lemon juice, plus lemon wedges and zest, to serve

1/4 teaspoon Old Bay seasoning

Coarse salt and freshly ground pepper

6 flounder fillets (about 2 pounds total)

1/4 teaspoon of paprika

Instructions

Heat oven to 400 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

In a large skillet, melt 4 tablespoons of butter over medium heat and sauté the onion and celery until transparent, about 5 minutes. Remove from the fire. Add the crab meat, breadcrumbs, parsley, lemon juice, and Old Bay. Spice with salt and pepper.

Divide the crab mixture evenly over the fish. Starting with the narrow end of the steak, roll each piece, jelly-style, and secure with a toothpick.

Place the rolled fillets seam-side down in the prepared baking sheet. Melt the remaining butter and drizzle over the fillets. Sprinkle the top with paprika.

Bake until the fish flakes easily with a fork, 18 to 20 minutes. Lemon peel on top and garnish with lemon wedges. Serve immediately over white or steamed brown rice with salad and garlic bread on the side.

Mixed green salad

Note: Use a jar with a tight fitting lid, add all ingredients and shake the jar to mix well. The amount of lemon juice will depend on the size of the lemons you use, but a good starting point is 3 to 4 tablespoons of juice. It is better to start with less and add more to your liking.

For; 6

Ingredients

1 1/2 cups freshly grated Parmesan cheese

1 cup light olive oil

Juice of 1 lemon (approximately 3 to 4 tablespoons), more more to taste

1/2 teaspoon grated lemon zest

2 to 3 garlic cloves, grated on a micro plane

1/4 teaspoon of salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dry Italian seasoning

1/8 teaspoon red pepper flakes

Salad of your choice

Croutons if you like

Instructions

In a jar with a tight lid, combine cheese, oil, lemon juice, lemon zest, salt, pepper, Italian seasoning, and red pepper flakes. Make sure the lid is tight and shake to mix. If you are not using it right away, refrigerate. When ready to serve, let the dressing reach room temperature and shake to mix.

Place the washed and dried salad greens in a large bowl. Sprinkle with salad dressing and stir to coat vegetables. Top with croutons, if desired. Serve immediately.