• Crab Stuffed Flounder - 4

    From Dave Drum@1:2320/105 to All on Sat Feb 17 16:40:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whole Stuffed Flounder w/Crabmeat Dressing
    Categories: Seafood, Herbs, Breads, Citrus
    Yield: 4 servings

    4 Flounders (small to med) if
    - you can't get whole
    - flounder, filets will work
    - you will need 8

    MMMMM---------------------CRABMEAT DRESSING--------------------------
    6 c Fresh bread crumbs; NOT
    - packaged
    1/2 c Onion; minced
    1/2 c Bell pepper; chopped fine
    1/2 c Mayonnaise
    1 1/2 ts Tony Chachere Creole
    - seasoning
    1/2 ts Italian seasoning
    1 lb Lump crab meat or 4 cans
    - white lump crabmeat

    MMMMM-----------------LEMON, GARLIC BUTTER SAUCE----------------------
    12 tb Butter; NOT margarine
    2 tb Extra virgin olive oil
    1 tb Minced garlic
    1/4 ts Grated lemon zest
    3 tb Lemon juice

    PREPARE YOUR FISH: You want whole flounder, cleaned w/o
    head - put fish on a cutting board top side up - cut
    down the middle from top to 2" from tail. Cut to the
    bone, remove bone, then peel back both sides of fish

    DRESSING: Mix creole seasoning and italian seasoning
    with breadcrumbs, then add onion, bell pepper, and last
    mayonnaise. Gently fold in crab meat being careful not
    to break up lumps of crab meat. Refrigerate. You can to
    make my dressing the day before or the morning of the
    dinner, it gives the seasoning time to marry together.

    LEMON,GARLIC,BUTTER SAUCE: In small skillet, cook garlic
    in olive oil until tender (careful not to burn) add
    butter, creole seasoning, lemon juice and zest, simmer
    for 2 min.

    Put fish in prepared pan, fill with 1 cup crab meat,then
    lay sides up over the crab meat. cover fish with sauce.

    Set oven @ 400-|F/205-|C.

    Spray a large sheet pan with cooking spray. cook
    flounder for 30 min. (or until flakey) spoon sauce over
    fish ever 10 min.When done place each fish on plate and
    pour sauce from baking dish over fish and serve

    If using filets, place one filet on baking pan cover
    with dressing, top with filet, spoon sauce over filets.
    cook as above.

    TIPS: If you use canned crab be sure to drain off the
    water in can and rainse the crab at least 3 times to get
    rid of the can smell and taste.

    Derves: 4

    By Linda Woodham | Cleveland, AL

    RECIPE FROM: https://www.justapinch.com

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