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Crab Stuffed Flounder
6 pan-dressed Flounder (3 1/2 lbs. each), fresh or frozen
3/4 cup butter or margarine, melted
1/3 cup lemon juice
2 tsp. salt
Thaw frozen fish. clean, wash and dry fish. To make pocket for stuffing lay fish flat on cutting board, light side down. With sharp knife, cut down center of fish along backbone from tail to about 1 inch from head end. Turn knife flat, cut flesh along both sides of backbone to tail allowing knife to run over the ribs. Stuff the fish loosely. Combine butter, lemon juice and salt. Cut 6 pieces of heavy-duty aluminum foil, 18 x 18 inches. Grease lightly.
Place 2 tablespoons sauce on foil. Place fish in sauce. Top fish with 1 tablespoon sauce and sprinkle with paprika. Bring the foil up over the fish and close all edges with tight double folds. Make 6 packages. Place packages on a grill about 6 inches from moderately hot coals. Cook 25-30 minutes or until fish flakes easily when tested with a fork.
1 lb. Crab Meat, fresh of frozen or 3 cans (6 1/4 to 7 oz. each) Crab
1/2 cup onion, chopped
1/3 cup celery, chopped
1/3 cup green pepper, chopped
2 cloves garlic, finely chopped
1/3 cup melted fat or oil
2 cups soft bread cubes
3 eggs, beaten
1 Tbsp. chopped parsley
1/2 tsp. pepper
Thaw frozen Crab Meat. Drain Crab Meat. Remove any remaining shell or cartilage from Crab Meat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and Crab Meat; mix thoroughly and stuff into Flounder cavity. Cook on grill as directed above or place in baking pan instead of foil sheets and bake at 350 degrees F for 45 minutes to 1 hour or until done.