Stuffedfloundercreole Recipes

STUFFED FLOUNDER

Steps:

• Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
• Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
• Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

STUFFED FLOUNDER FOR MAMA

Steps:

• Preheat the oven to 350°F. Brush a large baking dish with oil.
• Heat the 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
• Season both sides of the fish fillets with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness. Top each fillet with a piece of butter. Bake until the fish are cooked through, 15 to 20 minutes. Serve immediately.

CREOLE FLOUNDER

Steps:

• Heat oven to 450 degrees F.
• Place fish in a greased 13" X 9" baking dish.
• Mix remaining ingredients and spread over fish.
• Bake 6-10 minutes or until fish flakes easily with a fork.

STUFFED FLOUNDER CREOLE

Steps:

• Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
• Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
• Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
• Fold in shrimp, crabmeat and soft breadcrumbs.
• Season with salt and pepper to taste.
• Have flounder split without separating the halves.
• Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
• Season with salt and pepper to taste.
• Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
• Put the dish under broiler heat to brown the top.
• Serve hot; garnish with lemon wedges and parsley.