Baked Flounder With Shrimp And Crab Stuffing Recipe
The baked flounder with shrimp and crab stuffing is prepared along with green vegetables. Stuffed with buttered crumbs along with vegetables and cooked shrimp and crabmeat, the baked flounder recipe is cooked in the oven and can be garnished with lime slices and green onions.
Ingredients
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 1/2 cup chopped green onions | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Frozen shrimp | 8 Ounce, cooked, shelled | |
| Crab meat | 8 Ounce, frozen | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Flounder | 1 1/4 pound, dressed | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
In a 10 inch skillet cook bread crumbs in the butter or margarine over medium heat till golden brown and crisp.
Remove crumbs to mixing bowl.
In the same skillet melt butter or margarine.
Add green onions, celery, green pepper, and garlic.
Cook over medium heat till vegetables are tender.
Add vegetables to bread crumbs.
Stir chopped shrimp, crab meat, parsley, salt, red pepper, and black pepper into bread mixture.
Rinse fish and pat dry.
To cut a pocket, place flounder on a board, dark side up.
Make a slit in the center of fish, cutting lengthwise along backbone (see photo 1, right).
Cut a pocket on both sides of first cut.
Stuff fish loosely with bread mixture (see photo 2, right).
Place fish in a greased 15 1/2x10 1/2x2 inch baking dish.
Brush fish with butter.
Bake in a 400° oven about 20 minutes or till fish flakes easily with a fork.
Transfer fish to a serving platter.
Garnish the cooked fish with lime slices and green onion, if desired.
Remove crumbs to mixing bowl.
In the same skillet melt butter or margarine.
Add green onions, celery, green pepper, and garlic.
Cook over medium heat till vegetables are tender.
Add vegetables to bread crumbs.
Stir chopped shrimp, crab meat, parsley, salt, red pepper, and black pepper into bread mixture.
Rinse fish and pat dry.
To cut a pocket, place flounder on a board, dark side up.
Make a slit in the center of fish, cutting lengthwise along backbone (see photo 1, right).
Cut a pocket on both sides of first cut.
Stuff fish loosely with bread mixture (see photo 2, right).
Place fish in a greased 15 1/2x10 1/2x2 inch baking dish.
Brush fish with butter.
Bake in a 400° oven about 20 minutes or till fish flakes easily with a fork.
Transfer fish to a serving platter.
Garnish the cooked fish with lime slices and green onion, if desired.
Chef
