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Wednesday, 11 August 2010 02:00

Stuffed Flounder

Written by Jessica Richard
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Wow! My husband went floundering and came home with some gorgeous and really large flounder and asked me to stuff them,...  lucky for all of us.....I found this recipe! They were absolutely fabulous! We had his parents over for dinner and they could not stop complimenting the flounder, my mother-in-law went home with the recipe. The recipe is not complicated, I would recommend everyone give it a try if you are looking for an easy and beautiful dish. It's looks gorgeous on the plate too! I served it with fresh garlic green beans. It is a restaraunt quality dish.

Ingredients

  • 2 (10-ounce) flounder fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoons freshly ground black pepper
  • Uncle Bubba's Crab Cake Mix, recipe follows
  • 1/2 teaspoon paprika
  • Cooking spray
  • 1 (1-inch) slice Crab Butter, recipe follows
  • Fresh parsley, for garnish


Directions

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 glass 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.

Crab Cake Mix Crab Butter
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh parsley leaves
  • 1 small green pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 10 saltine crackers, crumbled medium to fine
  • 1/2 pound lump crabmeat, picked clean of shells
  • 1/2 pound claw crabmeat, picked clean of shells
  • Salt and freshly ground black pepper

 

  • 2 ounces claw crabmeat, picked clean of shells
  • 2 sticks unsalted butter, softened
  • 1 tablespoon seafood base
  • 1 green onion, thinly sliced

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.

 

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.

Yield: 24 ounces

 

Read 3337 times Last modified on Tuesday, 10 August 2010 19:07
More in this category: « Thai Fish Dish Thai Fishcakes »
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