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Crab Stuffed Flounder Recipe by Uncle Bubba

Moderate Level
50 MIN 20 Prep + 30 Cook
Servings
$ /Serving
Print
Moderate Level
50 MIN 20 Prep + 30 Cook
2 Servings
$ /Serving

Crab Stuffed Flounder Recipe by Uncle Bubba

Moderate Level
50 MIN 20 Prep + 30 Cook
2 Servings
$ /Serving

Ingredients

  • 2 (10 oz) flounder fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoons black pepper, freshly ground
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon fresh parsley, chopped
  • 1 small green pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 10 saltine crackers, crumbled medium to fine
  • 1/2 lb lump crabmeat, picked clean of shells
  • 1/2 lb claw crabmeat, picked clean of shells
  • 2 sticks unsalted butter, softened
  • 1 tablespoon seafood base
  • 1 green onion, thinly sliced

Preparation

Preheat the oven to 350°.

 

Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.

 

Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.

 

Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.

 

Crab Cake Mix:

 

In a medium skillet, melt the butter and saute the green onions, garlic, parsley and peppers until soft. Let cool.

 

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

 

Yield: 24 ounces

 

Crab Butter:

Fold the crab, butter, seafood base, and 1 green onion together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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