Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fresh lump crabmeat -- drained
     1/4  cup           chopped pecans -- toasted
     1/4  cup           chopped green onions
   1      tablespoon    minced red bell pepper
   1      tablespoon    fresh lemon juice
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   8      teaspoons     Emeril's Creole seasoning -- divided
   4                    flounder fillets -- (4-ounce)
     1/2  cup           all-purpose flour -- divided
     1/4  cup           1% low-fat milk
   1                    egg -- lightly beaten
   3      tablespoons   ground pecans
   1      tablespoon    olive oil
   8                    lemon wedges

Preparation:

Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1-1/2 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish, 1/3 cup crabmeat mixture, and 2 lemon wedge