Crab Stuffed Baked Flounder
Recipe from Harris Teeter's Fresh Catch Newsletter Female blue crabs mate only once in their lives. The blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers. Large males can reach 9 inches in shell width.
- 6 medium fresh flounder fillets
- 1 cup(s) fresh backfin crabmeat
- 1/2 cup(s) celery, chopped
- 1 clove(s) minced garlic
- 1 stick(s) butter
- 1 egg, slightly beaten
- 1/2 cup(s) chopped green onions
- 1 cup(s) bread crumbs
- 2 tablespoon(s) chopped parsley
- Salt, black and red pepper to taste
- 1. Sauté celery, onions and garlic in ½ stick of melted butter.
- 2. Add bread crumbs, crabmeat and chopped parsley to sautéed vegetables. Mix well.
- 3. Season to taste with salt, black and red pepper.
- 4. Brush the flounder fillets well with additional melted butter, salt and pepper the fillets.
- 5. Laying the fillets flat, place an equal amount of prepared stuffing on each fillet.
- 6. Roll the fillets ensuring that the stuffing mixture remains in the center.
- 7. Melt remaining ½ stick of butter in shallow baking dish.
- 8. Place stuffed fish in pan.
- 9. Cover and bake at 375 F for approximately 30 minutes or until the fish flakes easily.
- 10. Remove cover and bake additional 5 minutes to brown.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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