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.
FILLET OF FLOUNDER STUFFED WITH CRABMEAT RECIPE - (4.3/5)
Provided by á-519
Number Of Ingredients 15
Steps:
- Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to the crabmeat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter. Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly.
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 CRABMEAT (LITE-BLEU)
All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info. For the full flavored version, try Recipe #329528
Provided by 2Bleu
Categories Low Cholesterol
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F In a sauté pan, spray with non-stick cooking spray. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
- Season with Old Bay. 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.
- Season the fish with salt and pepper. 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. Drizzle top of fish olive oil then sprinkle with paprika and a splash of lemon juice. Place the pan in the oven and bake for 20-25 minutes.
- Remove the fish from the oven and serve with lemon wedges and broccoli sprayed with a few sprays of no-fat butter spray. Have the fruit for dessert.
Nutrition Facts : Calories 358.2, Fat 8, SaturatedFat 1.3, Cholesterol 103.2, Sodium 500.9, Carbohydrate 31.8, Fiber 7.7, Sugar 12.1, Protein 43.3
CRABMEAT-STUFFED WHOLE BAY FLOUNDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
- Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
- Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
- Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.
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