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Crab-Stuffed Flounder

6 tablespoons butter -- divided
1 celery stalk -- finely chopped
1 small onion -- finely chopped
1/4 cup chopped fresh parsley
1 can crabmeat - (4 1/4 oz) -- drained, flaked
1/2 cup plain dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fillets - (abt 2 lbs total)
1/4 teaspoon paprika

Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and sauté for 5 to 6 minutes, or until the celery and onion are tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper; spoon evenly over the fillets.

Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam-side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.

Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.

This recipe yields 6 servings.

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