Baked Flounder with Crabmeat Stuffing
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- 1/2 whole(s) small onion chopped
- 1/2 whole(s) red pepper chopped
- 3/4 teaspoon(s) old bay seasoning
- 1/4 teaspoon(s) salt
- 2/3 cup(s) light cream
- 8 ounce(s) crabmeat
- 3 teaspoon(s) chopped parsley
- 4 piece(s) flounder fillets
- 3/4 cup(s) white wine
- Heat a medium-size nonstick skillet over medium heat. Coat pan with nonstick cooking spray, then add onion and red pepper and coat generously with spray; cover and cook 4 minutes or until softened, stirring occasionally.
- Remove cover and stir in 1/2 teaspoon of the Old Bay, 1/8 teaspoon of the salt and the light cream. Increase heat to medium-high and bring to a boil; cook for 1 minute or until reduced and thickened. Gently fold in crabmeat and 2 teaspoons of the parsley; refrigerate 30 minutes.
- Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place one of the flounder fillets skinned-side up on work surface, then spoon 12 cup crab mixture onto end of fillet; roll up, creating a small bundle. Repeat using remaining fillets and crab. Transfer bundles to prepared baking dish, seam-side down, and sprinkle with remaining 1/4 teaspoon Old Bay, 1/8 teaspoon salt and 1 teaspoon parsley. Add wine or water to pan; transfer to oven.
- Bake at 400 degrees F for 20 minutes or until fish is solid white and flakes easily with a fork. Remove to plates with a large spatula and serve with rice, if desired.
This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.
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Baked Flounder with Crabmeat Stuffing Recipe at a Glance
- COURSE: Main Dishes