Crab Stuffed Flounder

Name: Crab Stuffed Flounder
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp seafood base; 1 teaspoons freshly ground black pepper; 2 Tbsps butter; 0 teaspoons cayenne pepper; 227 grams claw crabmeat, picked clean of shells; 57 grams claw crabmeat, picked clean of shells; 1 egg; 567 grams flounder fillets; 2 servings Fresh parsley, for garnish; 1 teaspoon chopped fresh parsley leaves; 1 clove garlic, minced; 0 teaspoons garlic powder; 1 small green pepper, finely chopped; 1 green onion, thinly sliced; 3 green onions, green tops, thinly sliced; 3 Tbsps heavy cream; 1 lemon, juiced; 227 grams lump crabmeat, picked clean of shells; 2 Tbsps mayonnaise; 1 teaspoons paprika; 1 teaspoons salt; 2 servings Salt and freshly ground black pepper; 10 mediums 10 saltine crackers, crumbled medium to fine; 2 Tbsps spicy mustard; 2 sticks unsalted butter, softened

Crab Stuffed Flounder is a pescatarian recipe with 2 servings. One portion of this dish contains about 90g of protein, 130g of fat, and a total of 1606 calories. This recipe covers 56% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of cayenne pepper, green onions, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Crab-Stuffed Baked Flounder, Crab-Stuffed Flounder with Herbed Aioli, and Stuffed Flounder are very similar to this recipe.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Flounder

Fish

Equipment you will use

Fillet Knife

Lay the cut sides back.

Stuff the flounder with the Crab Cake

Ingredients you will need

Flounder

Crab

Mix, and press the sides down to cover the filling.

Sprinkle with paprika.

Ingredients you will need

Paprika

Coat a glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

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.

Ingredients you will need

Butter

Crab

Fish

Equipment you will use

Oven

Sprinkle fresh parsley on top for added color.

Ingredients you will need

Fresh Parsley

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.

Ingredients you will need

Parsley

Peppers

Butter

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Saltine Crackers

Cayenne Pepper

Garlic Powder

Heavy Cream

Lemon Juice

Mayonnaise

Crabmeat

Mustard

Egg

Equipment you will use

Mixing Bowl

Add salt and pepper, if needed. Set aside to stuff in flounder.

Ingredients you will need

Salt And Pepper

Flounder

Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.

Ingredients you will need

Seafood

Butter

Onion

Base

Crab

Equipment you will use

Bowl

Remove from the bowl and shape into a log on a piece of parchment paper.

Equipment you will use

Baking Paper

Bowl

Roll up and place in the freezer. Reserve for flounder.

Ingredients you will need

Flounder

Roll

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.