Whole Stuffed Flounder W Crabmeat Dressing Recipes

CRABMEAT-STUFFED FLOUNDER ROULADES

Steps:

• Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
• Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
• In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
• Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
• Combine all ingredients thoroughly.
• Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
• Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
• Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
• Using an oven mitt or pot holder, remove from the heat and serve.

WHOLE STUFFED FLOUNDER W/ CRABMEAT DRESSING

Steps:

• 1. DRESSING:
• 2. mix creole seasoning and italian seasoning with breadcrumbs,then add onion,bell pepper, and last mayonnaise.Then gently fold in crab meat being careful not to break up lumps of crab. meat.refrigerate I like to make my dressing the day before or the morning of my dinner,it gives the seasoning time to marry together.
• 3. LEMON,GARLIC,BUTTER SAUCE:
• 4. In small skillet, cook garlic in olive oil until tender (careful not to burn) add butter,creole seasoning,lemon juice and zest, simmer for 2 min.
• 5. Put fish in prepared pan, fill with 1 cup crab meat,then lay sides up over the crab meat. cover fish with sauce.
• 6. preheat oven to 400 degrees. Spray large sheet pan with cooking spray. cook flounder for 30 min.(or until flakey) spoon sauce over fish ever 10 min.When done place each fish on plate and pour sauce from baking dish over fish and serve
• 7. If using filets, place one filet on baking pan cover with dressing, top with filet,spoon sauce over filets. cook as above.
• 8. TIPS: If you use canned crab be sure to drain off the water in can and rainse the crab at least 3 times to get rid of the can smell and taste.
• 9. In the dressing you can add small cooked shrimp or cooked crawfish tails, I love to change it around.
• 10. I like to serve mine with a greek salad and hard greek rolls,or a twice baked potato, tossed spinch salad, and garlic bread.
• 11. You can also make crab meat rolls,with thin filets, just place dressing on the filet and roll it up then bake with the sauce over it.

CRAB-STUFFED FLOUNDER

Steps:

• 1. Gather and prep all ingredients.
• 2. Lightly grease a medium baking dish; set aside.
• 3. Drain crabmeat (reserve and freeze liquid for fish stock or chowders, if desired.)
• 4. In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• 5. Add celery, onions, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• 6. Sauté for 6 to 7 minutes, until onions are translucent.
• 7. Stir in the parsley; sauté for additional 30 seconds.
• 8. Remove from heat; add breadcrumbs; mix well.
• 9. Add drained crabmeat, mixing gently until well combined; set aside.
• 10. Preheat oven to 350ºF.
• 11. Pat fish fillets dry with paper towels; lightly season with fine sea salt.
• 12. Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick.
• 13. Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
• 14. Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• 15. Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
• 16. Cover and refrigerate leftovers.

CRAB STUFFED FLOUNDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

STUFFED FLOUNDER

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.