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Crabmeat and Flounder Rolls
2 lbs. Flounder/Scrod Fillets
1 (4 oz.) can mushroom pieces
3 Tbsp. minced onion
1 (7 1/2 oz.) can Crab Meat, drained and picked over
1/4 cup fine dry bread crumbs
1 Tbsp. parsley flakes
1 tsp. salt
3 Tbsp. flour
1/8 tsp. pepper
1 1/2 cups skim milk
1/4 cup dry white wine
2 oz. (1/2 cup) Swiss cheese, shredded
Separate Flounder Fillets. Cut into 8 pieces. Chop mushrooms finely; combine with onion, Crab Meat, bread crumbs, parsley, 1/2 teaspoon salt and pepper. Spread over Fillets; roll up. Place in shallow baking dish, seam side down. Tuck any remaining filling around the rolls.
Combine flour (not whole wheat), milk, wine and remaining 1/2 teaspoon salt in saucepan. Cook over moderate heat, stirring constantly until sauce thickens and bubbles. Add cheese; stir until melted. Pour over fish rolls. Sprinkle lightly with paprika.
Bake in hot oven (400 degrees F ) 30 minutes or until fish flakes easily with fork.