CRABMEAT-STUFFED FLOUNDER ROULADES
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 ROLLS WITH SHRIMP AND COCKLES
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
CRAB-STUFFED FLOUNDER WITH HERBED AIOLI
If you like seafood, you'll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. -Beverly O'Ferrall, Linkwood, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika., Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.
Nutrition Facts : Calories 276 calories, Fat 8g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 585mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges
BAKED FLOUNDER AND CRAB MORNAY
Make and share this Baked Flounder and Crab Mornay recipe from Food.com.
Provided by sweetcakes
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Butter a shallow casserole (1 1/2" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
- Mornay Sauce:.
- Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Nutrition Facts : Calories 439, Fat 18.2, SaturatedFat 9.9, Cholesterol 175.9, Sodium 689.3, Carbohydrate 18.3, Fiber 1.1, Sugar 2.1, Protein 48.5
CRAB-STUFFED FLOUNDER
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
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
CRAB STUFFED FLOUNDER
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
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
STUFFED FLOUNDER
Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.
Provided by Therese
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
- Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
- Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
- Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
- Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g
CRAB MORNAY
"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.
Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.
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