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Stuffed Flounder

Must be made ahead of time:


Stuffing:
1/2 medium onion, finely chopped
3/4 cup butter
1 egg, well beaten
1 Tbsp. water
1 tsp. chopped parsley
3 Tbsp. sherry
Salt and pepper to taste
1 1/2 cups Shrimp, cooked and cleaned and cut into bite size pieces
1 1/2 cups white lump Crab Meat
Toasted bread crumbs


Assembly:
6 fresh Flounder Fillets
Stuffing
2 Tbsp. paprika
Butter for greasing baking dish
2 tsp. lemon juice
1/2 cup butter, melted


To make stuffing: Saute onions in butter until just transparent. Remove from heat and cool to lukewarm. Add next 5 ingredients and stir thoroughly. Add Shrimp and Crab Meat and toss gently. Add toasted bread crumbs to make a dressing consistency.


Spread stuffing on 1/2 of each fillet and fold over, fastening with metal skewers. Cover with paprika. Wrap immediately in freezer paper and then waxed paper, tying the ends tightly with string.





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