Crab Chowder Recipe Paula Deen Recipe For Stuffed Recipe For Lasagna

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CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield One 4-inch log

Number Of Ingredients 28

Two 10-ounce flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
One 1-inch slice Crab Butter, recipe follows
Fresh parsley, for garnish
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  • Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
  • Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
  • In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
  • In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
  • Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)



The Lady and Son's Crab-Stuffed Shrimp (Paula Deen) image

I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!

Provided by Redneck Epicurean

Categories     Crab

Time 1h

Yield 5 serving(s)

Number Of Ingredients 23

1 tablespoon butter
3 green onions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 teaspoon garlic powder
1/4 cup whipping cream
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/2 cup saltine crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 lb crabmeat, picked for shells
20 large shrimp, peeled but leave the tails on (extra large or jumbo shrimp)
12 slices bacon, halved crosswise
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
3 tablespoons minced yellow onions
1/4 cup white wine
2 cups whipping cream
1 chicken bouillon cubes, crushed or 1 teaspoon chicken bouillon granule
3 tablespoons basil pesto (homemade or store-bought)

Steps:

  • FOR THE SHRIMP:.
  • Preheat the oven to 350°F.
  • Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
  • Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
  • Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
  • WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
  • Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
  • To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9

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