Crab Stuffed Flounder Rolls With Shrimp And Cockles Recipes

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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.

CRABMEAT-STUFFED FLOUNDER ROULADES



Crabmeat-Stuffed Flounder Roulades image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4

Number Of Ingredients 36

1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 1/2 teaspoons Essence, recipe follows
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced green bell pepper
3 tablespoons unsalted butter
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
3/4 cup crushed butter crackers (recommended: Ritz)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
3 tablespoons melted unsalted butter, for drizzling over the fish
Green Beans Almandine, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound green beans
5 cups water
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
1 (2 1/4-ounce) package sliced almonds
2 tablespoons chopped parsley leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

Steps:

  • Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
  • Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
  • In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
  • Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
  • Combine all ingredients thoroughly.
  • Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
  • Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
  • Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
  • Using an oven mitt or pot holder, remove from the heat and serve.

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

FLOUNDER ROLL-UPS



Flounder Roll-Ups image

You'll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. "It's such an easy way to show someone you care," she writes, "but it looks like you spent all day in the kitchen!"

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups soft bread crumbs
1/3 cup diced celery
2 tablespoons finely chopped onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
4 flounder fillets (3 ounces each)
1/2 cup half-and-half cream
3 tablespoons sherry or chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup shredded Swiss cheese

Steps:

  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

Nutrition Facts : Calories 510 calories, Fat 22g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 729mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.

SHRIMP AND CRAB STUFFED FLOUNDER



Shrimp and Crab Stuffed Flounder image

This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare.

Provided by Linda Rier

Categories     Main Dish Crab

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
2 (4.5 ounce) cans small shrimp, drained
1 (4.5 ounce) can sliced mushrooms, drained
½ pound cooked crabmeat
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
8 (6 ounce) fillets flounder
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup chicken broth
2 tablespoons water
⅔ cup shredded Cheddar cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  • In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
  • Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
  • In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
  • Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 8.9 g, Cholesterol 182.5 mg, Fat 14.6 g, Fiber 0.7 g, Protein 48.1 g, SaturatedFat 5.5 g, Sodium 1114.8 mg, Sugar 2.5 g

CRAB-STUFFED FLOUNDER



Crab-Stuffed Flounder image

My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat!

Provided by Robyns Cookin

Categories     Crab

Time 55m

Yield 5 , 5 serving(s)

Number Of Ingredients 16

10 flounder fillets (thin)
1 (6 ounce) can crabmeat, drained
1/3 cup green bell pepper, finely diced
1 large mushroom, diced
1 stalk celery, diced
1/2 carrot, coarsely grated
2 teaspoons olive oil
2 green onions, sliced
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 lemon, halved
1 tablespoon reduced-fat mayonnaise
cajun seasoning (we use Tony Chachere's)
fresh ground black pepper
paprika
parsley

Steps:

  • Preheat oven to 350°.
  • Spray a 9x13-inch baking dish with cooking spray.
  • Meanwhile, sauté the bell pepper, mushroom, celery, and carrots in olive oil until soft.
  • Remove from heat and stir in the green onions, bread crumbs, parmesan cheese, mayonnaise, and juice from half of the lemon. Add more bread crumbs if the mixture is too soggy. Season to taste with Cajun seasoning and fresh ground pepper.
  • Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
  • Top with crab mixture and then the five remaining fillets. Sprinkle tops of stuffed fish with fresh ground pepper and a little paprika and parsley. Bake, uncovered, for 25-30 minutes.
  • Squeeze the rest of the lemon over the fish just before serving.

Nutrition Facts : Calories 431.5, Fat 9.1, SaturatedFat 2.4, Cholesterol 176.3, Sodium 872.5, Carbohydrate 12.9, Fiber 2.3, Sugar 1.7, Protein 72

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