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Crab Stuffed Flounder

3/4 cup minced celery
1/2 cup minced onion
1/2 cup minced parsley
1/4 cup minced shallots
1/4 cup minced green pepper
1 clove garlic, minced
1/2 cup butter
1 Tbsp. plain flour
1/2 cup milk
1/2 lb. fresh lump Crab Meat
1 1/4 cups dry bread crumbs
1/4 tsp. salt
Dash of pepper
6 (8 oz.) Flounder Fillets, cut in half crosswise

Saute celery, onion, parsley, shallots, peppers, and garlic in butter in large skillet over medium heat. Cook until vegetables are tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until mixture is slightly thickened. Remove from heat. Stir in Crab Meat, bread crumbs, salt, and pepper. Place fillet halves in a greased baking pan. Spoon about 1/2 cup Crab Meat stuffing on each fillet. Cut remaining fillet halves in half lengthwise. Place a fillet fourth on each side of stuffed Fillets, pressing gently into stuffing mixture. Top each portion with Mornay sauce (recipe given) and sprinkle with paprika. Bake at 425 degrees F for 15-20 minutes or until fish flakes easily when tested with a fork.

Serves 6.

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