Last Night's Dinner: Crab Stuffed Flounder!

Filed in Gather Food Essential by on February 24, 2009 0 Comments

This was last night's dinner. I did not have the whole fish so I made the crab cake mixture and put it on top of one fillet and topped it with another and then baked. These were so excellent. I felt like I was eating at a really good seafood restaurant.

Crab Stuffed Flounder

adapted from Paula Deen's Best Dishes

For flounder:

6 flounder fillets

1 tsp salt

1 tsp Old Bay Seasoning

For Crab Cake Mixture:

1.5 tbsp butter

3 scallions (green tops), thinly sliced

1 clove garlic, minced

1 tsp fresh parsley, chopped

1 small bell pepper, finely chopped

1 egg

1 tsp pure chile powder

1 tsp garlic powder

3 tbsp heavy cream

1.5 tbsp dijon mustard

1/2 lemon, juiced

2 tbsp mayonnaise

10 Ritz crackers, crumbled finely

2-6 oz cans crab meat, picked over

salt and pepper

For crab cake mix: In a medium skillet, melt butter and then saute onions, garlic, parsley and bell peppers until soft. Let cool.

In a mixing bowl, combine egg, chile powder, garlic powder, heavy cream, dijon, lemon juice and mayonnaise together. Gently mix in the Ritz crackers and crab. Add salt and pepper, if necessary. Set aside to stuff flounder.

For flounder: wash fillets and dry well. Spray the bottom of an ovenproof pan with some cooking spray. Place 3 fillets down on the pan. Top each with a scoop of crab cake mix. Spread it out to coat top of the fillet. Put the remaining 3 fillets on top of each one. Spray the tops with a bit of cooking spray and sprinkle with Old Bay Seasoning.

Bake in a 350 degree oven for 20 minutes until fish is cooked and flaky and the filling is cooked through.

Serve with rice pilaf and asparagus (or other favorite green veggie).

Makes 3 servings

Paula Deen says that this came from her brothers restaurant Uncle Bubba's Oyster House (I think that is the name). He serves the fish with Crab Butter.

RisaG

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