Stuffed Flounder Recipe
Ingredients
| 2 flounder, wide side pocket only cut open | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Oleo | 1/4 Cup (16 tbs) | |
| 1 flat can claw crabmeat | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
| Cooked rice | 1 Cup (16 tbs) | |
| 1/2 cup Progresso breadcrumbs | ||
| Water | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub flounder with lemon juice and oil, inside and out.
Lightly salt and pepper, inside and out.
Saute onion and celery in oleo.
Add crabmeat, salt, peppers and simmer for 5 minutes.
Add cooked rice and bread crumbs.
If mixture becomes a little dry, add 1/4 cup water.
Place this mixture in flounder.
Place dark side of flounder up on a cookie sheet that has been lined with foil.
If all of the mixture does not fit into the flounder, place in another container and bake along with flounder.
It will take less time for fish to bake.
Cover cookie sheet with foil.
Bake at 350 degrees until flounder flakes easily when pierced with a fork.
Serves 4.
Lightly salt and pepper, inside and out.
Saute onion and celery in oleo.
Add crabmeat, salt, peppers and simmer for 5 minutes.
Add cooked rice and bread crumbs.
If mixture becomes a little dry, add 1/4 cup water.
Place this mixture in flounder.
Place dark side of flounder up on a cookie sheet that has been lined with foil.
If all of the mixture does not fit into the flounder, place in another container and bake along with flounder.
It will take less time for fish to bake.
Cover cookie sheet with foil.
Bake at 350 degrees until flounder flakes easily when pierced with a fork.
Serves 4.
Chef
