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Seafood >  Crab-Stuffed Flounder >

 

Crab-Stuffed Flounder

• 2 LBS flounder filets (about twelve pieces)

Stuffing for Crab-Stuffed Flounder:

• 1/4 C onion, chopped

• 1/4 C butter

• 1 can (3 oz.) mushroom stems & pieces (reserve liquid)

• 7-1/2 oz. crab meat

• 1/4 C saltine crackers, crushed into crumbs

• 2 TBS parsley

• 1/2 tsp. salt

In a skillet, cook onions in butter until translucent. Drain can of mushroom stems and pieces but reserve liquid. Add mushrooms, crab meat, saltine crumbs, parsley and salt to skillet. Place flounder skin-side down on a flat surface; divide stuffing equally among filets. Roll-up filets and place in a baking dish, seam-side down. Preheat oven to 350-degrees F.

Sauce for Crab-Stuffed Flounder:

• 3 TBS butter

• 3 TBS flour

• 1/4 tsp. salt

• 1-1/2 C milk

• 1/3 C dry white wine

• Reserved mushroom liquid

• 1 C Swiss cheese, grated

• 1/2 tsp. paprika

In a saucepan, melt butter over low heat. Stir in flour; then add salt, milk, white wine and reserved mushroom liquid. Stir constantly until sauce is thick and bubbly. Pour sauce on rolled-up flounder filets; sprinkle with grated Swiss cheese and paprika. Bake at 350-degrees F for about twenty-five minutes. Serve.

 

Related Link:

Global Seafood Cookbook

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