Stuffed Whole Trout or Flounder — Robert St. John

Ingredients

• 1/4 cup Olive oil
• 8 Whole trout or flounder, deboned
• 1/4 cup Parsley, chopped
• 1 1/2 tsp Hot Sauce
• 1/2 tsp Salt
• 2 Eggs + 3 yolks
• 3/4 cup Blue Plate Mayonnaise
• 1/2 cup Sour cream
• 1/4 cup Dijon mustard
• 2 Tbsp Cider vinegar
• 1 1/2 tsp Old Bay seasoning
• 10 ounces package Frozen Spinach
• 1 1/2 pounds Crab claw meat
• 10 Saltine crackers, crushed
• 1/2 cup Bread crumbs, course
• 1 Tbsp Dill, dry