Crab Stuffed Flounder
Crab-Stuffed Flounder
Serves: 6
6 tablespoons (3/4 stick) butter, divided
1 celery stalk, finely chopped
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1 can (4 1/4 ounces) crabmeat, drained and flaked
1/2 cup plain dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fillets (about 2 pounds total)
1/4 teaspoon paprika
Preheat the oven to 400 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and sauté for 5 to 6 minutes, or until the celery and onion are tender.
Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper; spoon evenly over the fillets. Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.
Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately
This recipe is from Mr. Food
I also think you could use fresh crab or fresh shrimp if you like.
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