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
CRAB STUFFING FOR SHRIMP, FLOUNDER...
Recipe Main Dish Crab stuffing for shrimp, flounder... - Recipe Petitchef
Provided by Drick
Categories main dish
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Wash the shrimp under running water and remove shell leaving the tail on. Butterfly each shrimp by running a sharp knife down the backside to the tail.
- Add the stale bread to the eggs and let soak. Heat the butter in a large saucepan; add the onions, bell pepper and 3/4 cup of celery and sauté on low until soft. Stir in the crabmeat and cook for 10 minutes.
- Remove bread from the eggs and quickly mash into the sautéed vegetables. Stir in the green onions and the next 6 ingredients mixing well. Cook a couple more minutes. Remove from heat until cool enough to handle.
- Place 1 to 1 1/2 tablespoons of stuffing onto each shrimp. Preheat oven to 350 degrees F. Place shrimp on a baking sheet in a single layer about half-inch apart.
- In a small bowl, combine the mustard with the melted butter and mix in the season-all, crumbs and cornmeal. Sprinkle the tops of each shrimp with this mixture.
- Bake in the oven for 20 to 22 minutes or until the tails curl up and shrimp meat is bright white.
- Watch closely towards the end of cooking as you don't want to mess up this kind of shrimp. Place under a broiler a couple of minutes to brown the top if desired after about 18 or 20 minutes. Again, don't overcook these please.
- Serve with drawn butter and lemon wedges or over a rice dish of choice with a vegetable if desired.
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.
FLOUNDER WITH SHRIMP STUFFING
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
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.
FLOUNDER WITH SHRIMP STUFFING FOR 2
For a perfect date night meal, try this delicious stuffed flounder. You don't have to go to a fancy restaurant when you can make a recipe that is sure to impress your date!-Marie T Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 9x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 353 calories, Fat 25g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
ALL PURPOSE CRAB STUFFING
Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.
Provided by Pot Scrubber
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl.
- For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
- For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
- Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
- Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
- Lightly sprinkle paprika over all.
- I love this.
Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6
CRABMEAT-STUFFED WHOLE BAY FLOUNDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 2 servings
Number Of Ingredients 11
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.
CRAB-STUFFED SHRIMP
Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
- In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
- In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
- In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g
SHRIMP AND CRAB STUFFED FLOUNDER
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
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
More about "crab stuffing for shrimp flounder recipes"
STUFFED SHRIMP AND CRAB FLOUNDER - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
CRAB-STUFFED FLOUNDER (OR SOLE) BAKED IN A TOMATO …
From theheritagecook.com
WHOLE FLOUNDER STUFFED WITH LOUISIANA SHRIMP
From acadianatable.com
FLOUNDER STUFFED WITH SHRIMP AND CRAB MEAT | CITY PIER SEAFOOD
DELECTABLE STUFFED FLOUNDER | BAKED FISH RECIPES
From cookingnook.com
STUFFED FLOUNDER RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
STUFFED WHOLE FLOUNDER - DEEP SOUTH DISH
From deepsouthdish.com
10 BEST STUFFED FLOUNDER WITH CRABMEAT RECIPES
From yummly.com
SHRIMP AND CRAB STUFFED FLOUNDER - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE FOR FLOUNDER STUFFED WITH CRABMEAT AND SHRIMP
From deporecipe.co
CRAB STUFFED SHRIMP (QUICK + SIMPLE) - WELL SEASONED STUDIO
From wellseasonedstudio.com
CRAB STUFFED FLOUNDER RECIPE - MOMMA LEW
From mommalew.com
CRAB AND SHRIMP STUFFED FLOUNDER RECIPE - COOKEATSHARE
From cookeatshare.com
FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT RECIPE - FOOD.COM
From pinterest.com
SHRIMP AND CRAB STUFFED FLOUNDER - NONONSENSE.RECIPES
From nononsense.recipes
SHRIMP AND CRAB STUFFED FLOUNDER | RECIPE | STUFF FLOUNDER RECIPES ...
From pinterest.com.au
STUFFED FLOUNDER - CAJUN COOKING
From cajuncooking.com
WHOLE FLOUNDER STUFFED WITH SHRIMP | LOUISIANA DIRECT SEAFOOD
From louisianadirectseafood.com
CRAB SHRIMP STUFFED FLOUNDER - RECIPES | COOKS.COM
From cooks.com
CRAB STUFFED SHRIMP (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
STUFFED FLOUNDER WITH CRABMEAT AND SHRIMP : TOP PICKED FROM …
From recipeschoice.com
CRAB AND SHRIMP STUFFED TROUT BEST RECIPES
From findrecipes.info
STUFFED SALMON WITH CRABMEAT AND SHRIMP BEST RECIPES
From findrecipes.info
CRAB AND SHRIMP STUFFED FLOUNDER : OPTIMAL RESOLUTION LIST
From recipeschoice.com
STUFFED FLOUNDER RECIPE - TASTINGTABLE.COM
From tastingtable.com
SHRIMP AND CRAB STUFFED FLOUNDER | RECIPESTY
From recipesty.com
SHRIMP AND CRAB STUFFED FLOUNDER RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST STUFFED FLOUNDER WITH CRABMEAT RECIPES | YUMMLY
From yummly.com
FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT RECIPE - FOOD.COM
From pinterest.com
SEA BEST STUFFED FLOUNDER BEST RECIPES
From findrecipes.info
CRAB STUFFED FLOUNDER W/ CRAB CREAM SAUCE — THE CURLIE COOK
From thecurliecook.com
CRAB STUFFED FLOUNDER - FOOD NETWORK
From foodnetwork.co.uk
CRAB AND SHRIMP STUFFED FLOUNDER BEST RECIPES
From findrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love