Flounderstuffedwithshrimpandcrabmeat Recipes

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CRAB-STUFFED FLOUNDER ROLLS WITH SHRIMP AND COCKLES



Crab-Stuffed Flounder Rolls with Shrimp and Cockles image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small bulb fennel, cored and finely chopped, plus 2 tablespoons chopped fronds
3 cloves garlic, minced
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
2/3 cup dry white wine
2 28-ounce cans diced tomatoes
1 8-ounce bottle clam juice
1 pound jumbo lump crab meat, picked over
1 teaspoon finely grated lemon zest
Kosher salt
4 large flounder fillets (about 10 ounces each), halved lengthwise, or 8 small flounder fillets (4 to 5 ounces each)
Freshly ground pepper
2 pounds cockles, scrubbed
1 pound rock shrimp

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, fennel bulb and garlic and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Stir in the oregano and red pepper flakes and cook, stirring, 30 seconds. Increase the heat to medium high, add the wine and cook until it almost completely evaporates, about 5 minutes. Add the tomatoes and clam juice and simmer, stirring occasionally, until the tomatoes are tender and the broth is slightly thickened, about 15 minutes.
  • Meanwhile, toss the crab with the lemon zest, 1 tablespoon fennel fronds and a pinch of salt in a medium bowl. Season the flounder with salt and pepper. Place a packed 1/4 cup of the crab mixture about 2 inches from the widest end of each fillet and tightly roll the fish around the crab; insert a toothpick or small skewer through the center to secure.
  • Gently nestle the flounder rolls in the simmering tomato broth. Cover and cook until opaque, 12 to 15 minutes. Transfer the rolls to a rimmed platter with a slotted spoon and remove the toothpicks; tent with foil and set aside.
  • Add the cockles to the simmering tomato broth, cover and cook until they just start opening, about 6 minutes. Stir in the shrimp and cook until just opaque and the cockles are completely open, about 2 more minutes. (Discard any unopened cockles.) Transfer the cockles, shrimp and broth to the platter with the flounder rolls and top with the remaining 1 tablespoon fennel fronds.

FLOUNDER WITH SHRIMP STUFFING



Flounder with Shrimp Stuffing image

The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

STUFFING:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 cups soft bread crumbs
FISH:
6 flounder fillets (3 ounces each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

CRABMEAT-STUFFED WHOLE BAY FLOUNDER



Crabmeat-Stuffed Whole Bay Flounder image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet
1 whole bay flounder, pocket slit cut in the top of the fish
1/2 ounces canned or fresh claw crabmeat
2/3 cup freshly crushed saltine crackers
1/3 cup mayonnaise
1/4 cup finely minced fresh parsley
1 egg, beaten
1 large green onion, white and green part minced and chopped
1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt
1/4 cup fresh or store-bought breadcrumbs
Paprika, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
  • Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
  • Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
  • Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT



Flounder Stuffed With Shrimp and Crabmeat image

I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings.

Provided by 2Bleu

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped fine
2 garlic cloves, minced
2 stalks celery, chopped fine
1/2 red bell pepper, chopped fine
4 ounces shrimp, chopped fine (1/2 cup)
1/2 teaspoon salt (to taste)
1 teaspoon Old Bay Seasoning, to taste or 1/2 teaspoon cayenne
6 ounces lump crabmeat (or more if desired)
3 -4 tablespoons Italian seasoned breadcrumbs, more as needed
1 lb flounder (8 large fillets)
4 tablespoons butter, melted
3 tablespoons lemon juice
kosher salt, to taste
black pepper, to taste
2 teaspoons paprika
1 lemon, cut into wedges for garnish

Steps:

  • Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
  • Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
  • Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
  • Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
  • Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

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