Baked Flounder With Crabmeat Stuffing Food

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

CRAB STUFFED FLOUNDER

Steps:

• In a small bowl mix all the ingredients for the imperial sauce together until well blended.
• Gently blend the sauce into the crab meat, don't add it all in, in case you don't need quite that much sauce.
• Place a small piece of flounder in the bottom of your baking dish, and place half of your crab imperial mixture on top of each fillet.
• Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat!
• Place a little water in the pan with your stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant) and a sprinkle of old bay or paprika. It's definitely worth the extra effort!
• Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It's important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
• Serve with your favorite side dish and sit back and enjoy!

CRAB MEAT STUFFED FLOUNDER

Steps:

• Rince flounder filets and pat dry.
• In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
• Gently fold in the crab meat.
• Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
• Place a pat of butter on each roll.
• Bake at 350 degrees for 25-30 minuets.
• Serve with lemon wedges.

CRAB-STUFFED FLOUNDER WITH HERBED AIOLI

Steps:

• In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika., Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.

CRAB STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
• Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
• Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
• In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
• In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
• Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

CRAB STUFFED FLOUNDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

CRAB-STUFFED FLOUNDER

Steps:

• 1. Gather and prep all ingredients.
• 2. Lightly grease a medium baking dish; set aside.
• 3. Drain crabmeat (reserve and freeze liquid for fish stock or chowders, if desired.)
• 4. In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• 5. Add celery, onions, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• 6. Sauté for 6 to 7 minutes, until onions are translucent.
• 7. Stir in the parsley; sauté for additional 30 seconds.
• 8. Remove from heat; add breadcrumbs; mix well.
• 9. Add drained crabmeat, mixing gently until well combined; set aside.
• 10. Preheat oven to 350ºF.
• 11. Pat fish fillets dry with paper towels; lightly season with fine sea salt.
• 12. Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick.
• 13. Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
• 14. Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• 15. Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
• 16. Cover and refrigerate leftovers.