Baked Flounder And Crab Mornay Recipes

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CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE



Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 23

Salt and pepper
1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
1 cup grated Gruyere cheese
2 tablespoons butter
1 large shallot, minced
2 cloves garlic
1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme
1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter

Steps:

  • For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
  • Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
  • For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
  • Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
  • Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
  • Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

CRAB MORNAY



Crab Mornay image

Elegant enough to make for that romantic evening with your sweetheart. Could serve with a green/Caesar salad and hot garlic or cheese bread. Easily doubles to serve 4.

Provided by Carmen B.

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup water
1/4 cup dry white wine
1/2 teaspoon chicken bouillon granule
1 dash white pepper
1/2 cup fresh mushrooms, sliced
1 tablespoon green onion, chopped
1/4 cup skim milk
1 1/2 teaspoons cornstarch
1/4 cup swiss cheese, shredded
1/3 lb lump crabmeat (I've used canned also)
paprika
green onion, fans

Steps:

  • Combine first four ingredients in saucepan; bring to a boil.
  • Add mushrooms and green onions. Cover, reduce heat and simmer 1 minute or until mushrooms are tender.
  • Combine milk and cornstarch and add to mushroom mixture. Cook, stirring, for 2 minutes until thickened.
  • Remove from heat and add cheese; stir until melted, Stir in crab meat.
  • Spoon into 2 ramekins or those shell shaped ceramic dishes. Sprinkle with paprika.
  • Broil 2 minutes or until hot.
  • Garnish with green onion fan.

Nutrition Facts : Calories 185.2, Fat 4.9, SaturatedFat 2.6, Cholesterol 70.4, Sodium 425.7, Carbohydrate 6.7, Fiber 0.3, Sugar 0.9, Protein 22.4

CRAB MORNAY



Crab Mornay image

This comes from my sister and is just wonderful and easy to put together. I usually make it in the crockpot to keep it warm for family gatherings.

Provided by Nimz_

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb crabmeat
1/2 cup butter
2 tablespoons flour
1/2 cup fresh parsley
1 bunch green onion (chopped)
1 pint half-and-half
1/2 lb grated swiss cheese
kosher salt
cayenne pepper (to garnish)

Steps:

  • Melt butter in large skillet.
  • Add onions and saute.
  • Add parsley and flour, stir to desolve flour.
  • Add cream and cheese.
  • Fold in crab meat.
  • Add salt to taste and garnish with cayenne pepper.
  • Serve warm in bread bowls with melba toast.

Nutrition Facts : Calories 465.3, Fat 35.7, SaturatedFat 22.3, Cholesterol 137, Sodium 852.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.1, Protein 27.3

CRAB MORNAY



Crab Mornay image

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 35m

Yield 6 individual gratin dishes, 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
4 green onions, chopped
1 tablespoon flour
1/2 cup milk
1/4 cup white wine
2 teaspoons Dijon mustard
1 lb canned crabmeat, drained
1/2 cup cream
4 medium potatoes, peeled and cooked
1 dash milk, for mashing
grated cheese, to taste
6 slices lemon and chopped fresh parsley, to garnish

Steps:

  • Melt butter in a medium-sized saucepan and fry green onions until soft. Add flour and cook, stirring constantly, for 1 minute. Remove from heat source and add milk, wine, and mustard. Return to heat source and bring to a boil, stirring constantly. Add crabmeat and cream.
  • Spoon mixture into six individual gratin dishes, or if you prefer, in a large baking dish.
  • Mash the potatoes with milk and butter and spread evenly over crab mixture. Sprinkle with grated cheese. Brown under broiler and garnish with lemon slices and parsley.

Nutrition Facts : Calories 323.5, Fat 13.8, SaturatedFat 8.2, Cholesterol 107.5, Sodium 338.7, Carbohydrate 28.5, Fiber 3.5, Sugar 1.5, Protein 19.9

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