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Imperial Flounder Stuffed With Shrimp and Crabmeat
8 flounder filets, approximately 4 oz.
8 oz. lump crabmeat, picked for shells
8 oz. shrimp, cooked, peeled, deveined
2 c. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. A-1 steak sauce
2 tsp. chicken stock or broth
1/2 tsp. salt
1/2 tsp. pepper
In a blender, mix mayonnaise, eggs, Worcestershire sauce, A-1 sauce, chicken stock, salt, pepper and a dash or two of the Tabasco sauce. Blend into a smooth sauce. Place crabmeat and shrimp in a bowl and add enough sauce so that the crabmeat and shrimp bind together. Place 4 pieces of flounder on a baking sheet sprayed with Pam or similar product. Divide the stuffing into 4 equal portions and place on top of flounder. Place remaining flounder on top of stuffing to cover. Sprinkle with paprika and chopped parsley and place a slice of oleo margarine on each stuffed flounder. Add a small amount of water to sheet pan to prevent burning. Bake in oven at 450 degrees for 15-20 minutes. Flounder should be white in color and flaky when done. Serves: 4.