CRABMEAT-STUFFED FLOUNDER ROULADES
Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
- Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
- Combine all ingredients thoroughly.
- Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
- Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
- Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
- Using an oven mitt or pot holder, remove from the heat and serve.
CRAB STUFFED FLOUNDER
This is one of my favorite dishes! The first time I had this was in Biloxi, Ms. My Mouth still waters just thinking about it!
Provided by pammyowl
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 224.3, Fat 15.7, SaturatedFat 6.4, Cholesterol 102.9, Sodium 636, Carbohydrate 5.2, Fiber 0.2, Sugar 1.1, Protein 15.6
CRAB-STUFFED FLOUNDER
My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat!
Provided by Robyns Cookin
Categories Crab
Time 55m
Yield 5 , 5 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Spray a 9x13-inch baking dish with cooking spray.
- Meanwhile, sauté the bell pepper, mushroom, celery, and carrots in olive oil until soft.
- Remove from heat and stir in the green onions, bread crumbs, parmesan cheese, mayonnaise, and juice from half of the lemon. Add more bread crumbs if the mixture is too soggy. Season to taste with Cajun seasoning and fresh ground pepper.
- Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
- Top with crab mixture and then the five remaining fillets. Sprinkle tops of stuffed fish with fresh ground pepper and a little paprika and parsley. Bake, uncovered, for 25-30 minutes.
- Squeeze the rest of the lemon over the fish just before serving.
Nutrition Facts : Calories 431.5, Fat 9.1, SaturatedFat 2.4, Cholesterol 176.3, Sodium 872.5, Carbohydrate 12.9, Fiber 2.3, Sugar 1.7, Protein 72
CRAB STUFFED FLOUNDER
This is an easy recipe that my children have enjoyed. They're not big fish eaters either!
Provided by DThomRN2
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 31m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g
CRAB MEAT STUFFED FLOUNDER
I LOVE lump crab meat. I bought some fresh flounder and decided to use my crab cake recipe with a couple of changes to make a stuffing. I used Ritz crackers instead of bread crumbs and it gave it a more sweet flavor. The stuffing can also be used to stuff lobster, shrimp or any other fish.
Provided by dragonpawz
Categories Crab
Time 40m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 10
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.
FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT
I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
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.
FLOUNDER AND SPINACH BAKE
Eat more fish!! That is what the cardiologists say. I love fresh flounder and this is a simple but delicious way to prepare it.
Provided by ratherbeswimmin
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 1 1/2 quart casserole dish with non-stick cooking spray.
- Layer spinach across the bottom of the dish.
- Place flounder fillets evenly over the top of the spinach and sprinkle with salt and pepper.
- In a mixing bowl, add the sherry and flour; stir until well mixed; add the soup; stir to combine.
- Pour over the fish fillets Sprinkle cheese over the top.
- Place butter bits evenly over the top.
- Bake at 350° for 25 minutes.
Nutrition Facts : Calories 301.9, Fat 12.9, SaturatedFat 7.4, Cholesterol 86.2, Sodium 938.8, Carbohydrate 11.3, Fiber 2.4, Sugar 1, Protein 28.7
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CRAB & SPINACH STUFFED FISH FILLETS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 7Total Time 35 minsServings 2-6
- Heat a nonstick frying pan over medium heat till warm. Swirl the olive oil around in the pan, then add the onion, celery and garlic. Saute until the onion is tender and translucent.
- Meanwhile, drain the can of crab meat, reserving the juice. Add the spinach and just a splash of the crab juice to the pan and cook until the spinach is thawed and tender and the juices have cooked off. Remove from heat and stir in the crab meat, cracker crumbs, seasoning and mayonnaise.
- To make the rolled fillets, sprinkle each fillet with seasoning, spread a 1/4 inch layer or so of the crabmeat mixture over it, then roll it up and set it on the pan. You can use a toothpick to secure it if you like; I found I didn’t really need them if I set the fish rolls right beside each other on the pan. Repeat until you’ve used up all the filling (or all the fish).
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5/5 (1)Category Main Course, Main DishCuisine American, Seafood
- It's easiest to get everything ready before you even start - Put the spinach in a pan with a little bit of water. Bring to a boil, cover, then turn down heat and simmer until the spinach is tender.
- Place the spinach, crab, breadcrumbs, melted butter (2 Tablespoons), 1/2 teaspoon lemon zest, 1/2 teaspoon salt and about ten turns on a peppermill (fresh cracked pepper). Mix this up and set aside.
- Place the wine and garlic cloves in a shallow pan and start heating it. Bring it to a low boil on medium, then reduce the heat to low.
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