Red Lobster Stuffed Flounder Recipes

RED LOBSTER CRAB STUFFED MUSHROOMS

Red Lobster Crab Stuffed Mushrooms image

Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.

Provided by papergoddess

Categories Crab

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons red bell peppers, finely chopped
1/2 lb crabmeat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Steps:

Preheat oven to 400deg F.
Wash mushrooms and remove stems.
Set caps aside, and chop half of the stems.
Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
Transfer to a plate and cool in refrigerator.
Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in a sprayed or buttered baking pan stem side up.
Spoon 1 tsp stuffing into each mushroom cap.
Cover with a piece of sliced cheese.
Bake for 12-15 minutes until cheese is lightly brown.

STUFFED FLOUNDER

Stuffed Flounder image

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

STUFFED FLOUNDER

Stuffed Flounder image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 25

Ingredients

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)

Crab Meat Stuffing (Red Lobster) Recipe - (2.9/5) image

Provided by vanderwiel72000

Number Of Ingredients 8

Ingredients

1 pound blue crabmeat
1 tsp shallot, minced
1 tsp parsley
1 TBLSP mayo
1 TBLSP bread crumbs
1 whole egg
1 tsp lemon juice
1/8 tsp Worcestire

Steps:

Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.

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