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Stuffed Flounder

1/4 cup chopped onions
1/4 cup butter or margarine
3 oz. chopped mushrooms, drained
7 1/2 oz. can Crab Meat, drained, cartilage removed
1/2 cup coarse Saltine cracker crumbs
2 Tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
2 lb. Flounder Fillets (8)
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
Milk
1/3 cup dry white wine
4 oz. process Swiss cheese, shredded (1 cup)
1/2 tsp. paprika


In skillet cook onion in 1/4 cup butter until tender, but not brown. Stir mushrooms into skillet with flaked Crab, cracker crumbs, parsley, 1/2 teaspoon salt and pepper. Spread over Fillets. Roll and place seam side down, in 12 x 7 1/2 x 2 inch baking dish. In saucepan melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add white wine to saucepan. Cook and stir until thickened and bubbly. Pour over Fillets. Bake at 400 degrees F for 25 minutes. Sprinkle with cheese. Bake 10 minutes longer or until fish flakes. Serves 8.



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