STUFFED FLOUNDER
This recipe was handed down to me 10 years ago, by a dear friend. You may alter the ingredients to your special taste.
Provided by LinMarie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onions and green pepper in butter.
- In small bowl, gently blend by hand crabmeat, bread crumbs, egg, seasonings and mayonnaise.
- Place flounder on greased cookie sheet.
- Spread Mayonnaise on flounder.
- Sprinkle flounder with Bay seasoning and paprika.
- Top with crabmeat blend.
- Bake at 350°F for 20-25 minutes.
CRAB STUFFED FLOUNDER
One of my favorite restaurant-style dishes will always be stuffed flounder. And It's easier to make than you think. Why not turn dinner into a special occasion with this delicious recipe?
Provided by Chef Dennis Littley
Categories Entree
Time 40m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 741 kcal, Carbohydrate 4 g, Protein 45 g, Fat 59 g, SaturatedFat 15 g, Cholesterol 259 mg, Sodium 1938 mg, Sugar 3 g, ServingSize 1 serving
FLOUNDER WITH SHRIMP STUFFING
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
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
STUFFED FLOUNDER
Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.
Provided by Therese
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
- Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
- Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
- Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
- Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g
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.
STUFFED FLOUNDER
What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11x1x2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.
Nutrition Facts :
BAKED FLOUNDER FLORENTINE
Flounder is stuffed with a mixture of spinach and herbs, creating a delicious roll for this tasty flounder florentine recipe.
Provided by Diana Rattray
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- In a medium skillet, melt 2 tablespoons of butter.
- Add onion and sauté until translucent.
- Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
- Put the fish rolls in a baking dish, seam-side down. Add the wine.
- Cover and bake 25 minutes.
- Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
- Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
- Stir until thick and bubbly.
- Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.
Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Cholesterol 113 mg, Fiber 2 g, Protein 27 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
CRAB-STUFFED FLOUNDER
I was craving fish one day and wanted to have something other than our usual fried fish. This is what I created - a tender, flaky and moist fillet of flounder, wrapped around a lightly seasoned stuffing of crab and fresh bread crumbs, brushed with butter and gently baked to perfection. Delicious! It takes a little more time and...
Provided by Tere Gill
Categories Seafood
Time 1h20m
Number Of Ingredients 14
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.
STUFFED FLOUNDER
Steps:
- Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
- Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
- Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.
OUR BEST FLOUNDER RECIPES
Baked Flounder with Lemon Garlic and ButterThis dish will only take you a total of 30 minutes so it's a great idea if you want a delicious taste that won't take all night. The lemon garlic and butter sauce add a freshness to the dish while still keeping it savory.
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Go ahead and preheat the oven to 325 degrees.
- Grab a baking dish big enough for the fillets and start to butter the entire inside then set the pan aside.
- Get a small bowl and whisk together your melted butter with garlic, lemon juice, onion powder, salt, and pepper until everything is thoroughly mixed together.
- Pat your flounder filets with paper towels and place them evenly in the baking dish. Pour over the lemon garlic butter mixture and then sprinkle some smoked paprika on top of everything.
- Bake the fillets in the oven for about 15-20 minutes depending on how thick your filets are or until the fish flakes easily with a fork. You can also use a thermometer to measure the internal temp. You want it to reach 140-145 degrees.
- Remove your fish from the oven and garnish them with some fresh cut parsley and lemon wedges. The parsley is optional but it does give the fish a nice freshness and taste.
- When it's ready, serve it with a side dish of your choice.
Nutrition Facts : Calories 277 kcal, ServingSize 1 serving
More about "stuffed flounder food"
DELECTABLE STUFFED FLOUNDER | BAKED FISH RECIPES | …
From cookingnook.com
Cuisine AmericanTotal Time 35 minsCategory Main CourseCalories 285 per serving
- Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque. Remove to a large bowl. Add the bread crumbs and cheese and stir to combine.
- Place the flounder fillets on a work surface. Evenly divide the shrimp mixture among the fillets, spreading almost to the edge. Roll the fillets around the filling from the short. Secure with wooden picks.
- Place the rolls in a 13"x9" baking dish. Pour the wine into the dish and over the fish. Sprinkle with the parsley. Bake for 15 minutes or until the fish flakes easily.
SPINACH STUFFED FLOUNDER - COOKTORIA
From cooktoria.com
4.8/5 (31)Calories 242 per servingCategory Main Course
- Place the cream cheese, mozzarella, feta, and chopped baby spinach into a large mixing bowl. Massage the spinach and the cheeses with your hands until they are well combined (it should look like a thick paste). Set aside.
- Place the flounder fillets onto a large board. Sprinkle the desired amount of Old Bay Seasoning onto each fillet.
- Divide the stuffing into 6 equal portions. Working one at a time, shape the portion of the stuffing into an egg shape and place it close to the tail of the fish. Then starting from the tail, roll each fillet up jelly-roll style and place it seam side down on the baking dish.
- Sprinkle some more Old Bay seasoning on top, and using a pastry brush, spread some olive oil over the fillets.
STUFFED FLOUNDER RECIPE - GLOBAL SEAFOODS NORTH …
From globalseafoods.com
Estimated Reading Time 6 mins
CRAB IMPERIAL STUFFED FLOUNDER RECIPE—A MIX OF MILD …
From phillipsfoods.com
Estimated Reading Time 2 mins
STUFFED FLOUNDER | ORSARA RECIPES
From orsararecipes.net
3.6/5 (19)Category Main CourseCuisine ItalianTotal Time 1 hr
STUFFED FLOUNDER RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
Butter 1/4 Cup (4 tbs)Canned mushrooms 4 Ounce , chopped (1 Can)Canned crab meat 16 1/2 Ounce , drained (1 Can)Green onion 1/4 Cup (4 tbs) , chopped
STUFFED FLOUNDER | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
Estimated Reading Time 1 min
CRAB STUFFED FLOUNDER | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Servings 20Total Time 20 mins
BAKED FLOUNDER WITH CRABMEAT TOPPING RECIPE
From thespruceeats.com
4/5 (36)Total Time 40 minsCategory Entree, DinnerCalories 422 per serving
STUFFED WHOLE FLOUNDER - DEEP SOUTH DISH
From deepsouthdish.com
Servings 4-6Estimated Reading Time 7 mins
CRAB-STUFFED FLOUNDER | A THOUGHT FOR FOOD, MEMPHIS ...
From athoughtforfood.com
CRABMEAT-STUFFED FLOUNDER RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 192 per serving
- Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
- Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.
STUFFED FLOUNDER RECIPE - FOOD.COM
From food.com
5/5 (8)Category < 60 MinsAuthor Harry PetersonCalories 274 per serving
GET RESTAURANT QUALITY CRAB STUFFED FLOUNDER RIGHT AT HOME!
From mommalew.com
4.4/5 (110)Category Dinner
STUFFED FLOUNDER FLORENTINE IN A MORNAY SAUCE - CHEF DENNIS
From askchefdennis.com
5/5 (3)Total Time 40 minsCategory EntreeCalories 813 per serving
- Saute the baby spinach in a little olive oil, let the spinach cook down completely, this should only take a few minutes, then remove from stove to cool.
- In a saucepan melt the butter, then add in the flour and mix well to make a roux. Allow roux to cook on low heat for about 5 minutes to cook the flour.
- At this time your spinach should be cooled and you need to squeeze as much of the water out of the spinach as possible. It can still be a little moist but not wet!
STUFFED FLOUNDER WITH FRIZZLED MINT AND GINGER RECIPE ...
From foodandwine.com
4/5 Category FlounderServings 4Total Time 50 mins
- Preheat the oven to 300°. In a bowl, combine the garlic, serrano chile, cilantro and chopped mint. Season generously with salt and pepper. Cut a shallow 3-by-1 1/2-inch pocket in the wide side of each flounder fillet. Spoon 1 teaspoon of the herb mixture into each pocket.
- In a small saucepan, heat the olive oil. Add the cream, yogurt and the remaining herb mixture and simmer over moderate heat until slightly thickened, about 3 minutes. Remove from the heat.
- In a large skillet, heat the 1 tablespoon of vegetable oil. Add the ginger in a single layer and cook over moderately high heat until browned and crisp, about 30 seconds. Tilt the skillet and transfer the ginger to a plate using a slotted spoon. Add the mint leaves to the skillet and cook until crisp, about 10 seconds. Add the mint to the ginger.
- In the same skillet, heat 1/4 inch of vegetable oil. Season the flounder with salt and pepper. Dredge 2 fillets in flour and shake off the excess. Fry the flounder over moderately high heat until golden brown, 3 minutes per side. Transfer to a large rimmed baking sheet and repeat with the remaining flounder fillets. Transfer the baking sheet to the oven to keep the fish warm.
STUFFED FLOUNDER - PREVENTION.COM
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 1Total Time 37 mins
STUFFED FLOUNDER COMPOUND - ALL-AROUND SEAFOODS ARCTIC AMERICA
From healthyfood8.org
Location 1750 112th Ave. NE, Suite B221, Bellevue, 98004, WashingtonPhone (253) 709-1000
CRAB STUFFED FLOUNDER - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 4
EASY STUFFED FLOUNDER - RECIPE | COOKS.COM
From cooks.com
4.5/5 (2)
STUFFED FLOUNDER RECIPES
From tfrecipes.com
BAKED STUFFED FLOUNDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRAB STUFFED FLOUNDER IS AN ELEGANT AND EASY DINNER ...
From southernkitchen.com
LINDA'S STUFFED HADDOCK OR FLOUNDER - PESCATARIAN RECIPES
From fooddiez.com
10 BEST STUFFED FLOUNDER WITH CRABMEAT RECIPES | YUMMLY
From yummly.com
CRAB STUFFED FLOUNDER ROLL-UPS RECIPE - FOOD NEWS
From foodnewsnews.com
WHOLE STUFFED FLOUNDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED FLOUNDER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KETO STUFFED FLOUNDER RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
37 STUFFED FLOUNDER IDEAS | FOOD, COOKING, MEALS
From pinterest.com
10 BEST STUFFED FLOUNDER WITH CRABMEAT RECIPES | YUMMLY
From yummly.com
LOBSTER STUFFED FLOUNDER RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO COOK CRAB MEAT STUFFED FLOUNDER?
From animalpicturesarchive.com
12 STUFFED FLOUNDER IDEAS | FLOUNDER RECIPES, FISH RECIPES ...
From pinterest.ca
31 STUFFED FLOUNDER IDEAS | SEAFOOD RECIPES, SEAFOOD ...
From pinterest.com
21 EASY FLOUNDER RECIPES FOR A WEEKNIGHT DINNER - COASTAL ...
From coastalwandering.com
BEST SAUCE FOR STUFFED FLOUNDER RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love