CRAB-STUFFED FLOUNDER

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CRAB-STUFFED FLOUNDER image

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

2 can(s) crabmeat (6 oz.)
6 Tbsp unsalted butter, divided (4 & 2)
1/4 c celery, small diced
1/4 c onion, small diced
1/4 c sweet red, orange or yellow bell pepper, finely chopped
1 Tbsp finely chopped shallot
1 pinch freshly ground black pepper
3/4 tsp old bay seasoning
1/2 tsp seasoned salt
2 tsp chopped fresh parsley
1 1/2 c fresh breadcrumbs (sourdough, italian etc...)
8 small flounder filets
a sprinkle fine sea salt
a sprinkle smoked paprika

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.

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