CRAB-STUFFED FLOUNDER

CRAB-STUFFED FLOUNDER image

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.