October 18, 2012

Crab Stuffed Flounder

By 1994 this was a staple in our home.  A great way to serve fish - especially if someone says they don't really care for it, but is open to a new way to try it.  I love this recipe because it's so easy, so quick and so delicious but it's also so elegant and pretty that it's a great 'guest' meal to serve.  The trick is to coil the filets into greased muffin tins. 

Normally I serve these with a very simple Hollandaise sauce with lemon but this time I seasoned them with a sprinkle of lemon, pepper, garlic seasoning and served them sans white sauce.  I like them both ways.  Another difference this time was to use Flounder filets as I had a bag of them on hand from my visit to Sam's Club but I was very disappointed in how thin they were.  Useless to grill or pan fry as they were so very, very thin!  But this recipe was the perfect way to use them and the thin filets coiled beautifully into the muffin tins.

Crab Stuffed Flounder

6 fish filets  (sole, flounder)
1/2 lb. real crab meat
1 T onion, diced fine
1T red pepper, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
6 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning

Preheat oven to 375. Sprinkle each fillet with salt and pepper. Coil each fillet into a buttered muffin tin. Sauce the onions, parsley and celery in 3 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and the egg. Mix and season to taste. Spoon into the center of each fish fillet. Brush with the remaining 3 tablespoons of butter. Bake 20-30 minutes or until your fish is done.

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