Crab Stuffed Flounder

Name: Crab Stuffed Flounder
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 237 milliliters crabmeat - drained, flaked and cartilage removed; 1 Tbsp dried parsley; 1 egg white; 1 egg yolk; 680 grams flounder fillets; 1 Tbsp finely chopped green bell pepper; 0 teaspoons ground dry mustard; 6 servings ground white pepper, to taste; 1 Tbsp mayonnaise; 5 Tbsps mayonnaise; 1 teaspoons paprika; 0 teaspoons salt; 3 crushed saltine crackers; 0 teaspoons Worcestershire sauce

Crab Stuffed Flounder might be just the main course you are searching for. This pescatarian recipe serves 6. One serving contains 534 calories, 36g of protein, and 41g of fat. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 31 minutes. If you have worcestershire sauce, flounder fillets, egg yolk, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Crab-Stuffed Baked Flounder, Crab-Stuffed Flounder with Herbed Aioli, and Stuffed Flounder.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.

Equipment you will use

Paper Towels

Oven

Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines.

Ingredients you will need

Worcestershire Sauce

Mustard Powder

Green Pepper

White Pepper

Crabmeat

Saltine Crackers

Salt

Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.

Ingredients you will need

Mayonnaise

Crabmeat

Egg Whites

Brush the flounder fillets with melted butter.

Ingredients you will need

Flounder Fillets

Butter

Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.

Ingredients you will need

Butter

Crab

Equipment you will use

Baking Pan

Bake the fillets at 400 degrees for 15 minutes.

Equipment you will use

Oven

While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise.

Ingredients you will need

Mayonnaise

Egg Yolk

Fish

Equipment you will use

Bowl

Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.

Ingredients you will need

Stuffing

Paprika

Parsley

Spread

Fish

Equipment you will use

Oven

Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

butter, melted 237milliliters

crabmeat - drained, flaked and cartilage removed 1Tbsp

dried parsley 1

egg white 1

egg yolk 680grams

flounder fillets 1Tbsp

finely chopped green bell pepper 0teaspoons

ground dry mustard 6servings

ground white pepper, to taste 1Tbsp

mayonnaise 5Tbsps

mayonnaise 1teaspoons

paprika 0teaspoons

salt 3

crushed saltine crackers 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.