Crab Stuffed Flounder Recipe
Seeing how popular Crab Stuffed Flounder has become with my family, I can assure that its going to be popular with your family too. This Crab Stuffed Flounder when served as a Main Dish will bring happiness in your dining room. The key ingredient here is Seafood. Have faith in me and try this Crab Stuffed Flounder.
Ingredients
3/4 cup minced celery
1/2 cup minced onion
1/2 cup minced fresh parsley
1/4 cup minced shallots
1/4 cup minced green pepper
1 clove garlic, minced
1/2 cup butter or margarine, melted
1 tablespoon all purpose flour
1/2 cup milk
1/2 cup dry white wine
1/2 pound fresh lump crabmeat
1 1/4 cups seasoned dry breadcrumbs
1/4 teaspoon salt
Dash of pepper
6 (8 ounce) flounder fillets, cut in half crosswise
Mornay Sauce
Paprika Minced fresh parsley (optional)
Directions
Saute celery, onion, parsley, shallots, green pepper, and garlic in butter in a large skillet over medium heat; cook until vegetables are tender.
Add flour, and cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is slightly thickened.
Remove from heat; stir in crabmeat, bread crumbs, salt, and pepper.
Place 6 fillet halves in a greased jelly roll pan; spoon about 1/2 cup crabmeat stuffing on each fillet.
Cut remaining fillet halves in half lengthwise; place a fillet fourth on each side of stuffed fillets in jellyroll pan, pressing gently into stuffing mixture.
Top each portion with Mornay Sauce; sprinkle with paprika.
Bake at 425° for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Garnish with parsley, if desired.
Add flour, and cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is slightly thickened.
Remove from heat; stir in crabmeat, bread crumbs, salt, and pepper.
Place 6 fillet halves in a greased jelly roll pan; spoon about 1/2 cup crabmeat stuffing on each fillet.
Cut remaining fillet halves in half lengthwise; place a fillet fourth on each side of stuffed fillets in jellyroll pan, pressing gently into stuffing mixture.
Top each portion with Mornay Sauce; sprinkle with paprika.
Bake at 425° for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Garnish with parsley, if desired.
