Wednesday, December 25, 2013

Baked Flounder with Crab Meat Stuffing

As a Floridian, I bring a wealth of knowledge about seafood wherever I least that's the rumor. I like to think I'm the authority on all things ocean-related and will try to live up to that label. So, when we went to visit my in-laws over Christmas in NC, they told me they picked up some fresh Flounder when they were visiting the east coast of NC a few weeks prior. They were looking for some suggestions on how to cook it, so I suggested the only way to cook fish: minimally. I tried out some new recipes and they were a hit! (And tasted exactly the way my Dad had cooked flounder throughout my lifetime!)

Crabmeat Stuffed Flounder
Based on a recipe courtesy of Emeril Lagesse

2-4 fresh flounder filets, deboned (ours were about 10 oz, but you should be able to easily find them in 4-6 oz size)
3 Tb. butter
1 lb. fresh lump crab meat, picked through to remove all shells
2 tsp. seasoning (we use Tony's)
1/4 c. minced onion
2 Tb. minced celery
2 Tb. red bell pepper
2 Tb. finely chopped fresh parsley
1 1/2 tsp. minced garlic
2 Tb. mayonnaise
1 egg, slightly beaten
4 tsp. lemon juice
1/2 tsp. Worcestershire
3/4 tsp. hot sauce
10 crushed saltine crackers
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced

Preheat oven to 350 degrees.

Add 1 tsp. of the seasoning and mix in with the crab meat. Cover with plastic wrap and refrigerate.

Put 3 Tb. butter into a saute pan. Add the onion, celery, and red pepper, cook for 4-5 minutes over medium heat until soft, stirring constantly. Add the garlic and parsley, cook for 1 minute and remove from heat.

Add the cooled veggies to the crab meat and stir. Add mayo, beaten egg, lemon juice, Worcestershire, hot sauce, saltine crackers, 1/4 tsp. of salt, and pepper to the crab mixture and stir until just combined.

On baking sheets, lay out big pieces of nonstick foil (enough to make tin foil tents for the fish). Place the filets on the foil and salt and pepper them. Place the lemon slices all over the filets. Split up the crab meat dressing into equal parts to completely cover the filets. Bring the foil up and fold over the filets, but NOT tight. Try to make the tops of the foil tented.

Bake for 20 minutes. Undo the foil tents so the filets are uncovered and cook for another 20 minutes or until heated all the way through. Check the fish often so that it doesn't overcook!

1 comment:

  1. Very nice post . This is the best split ac present in the market these days.