Crabmeat Stuffed Flounder
- Number of Servings: 6
Ingredients
3 Tablespoons unsalted butter1/2 pound fresh lump crabmeat, picked over for shells1 1/2 teaspoons Emeril's Essence1/4 cup minced yellow onion2 tablespoons minced celery2 tablespoons minced bell pepper2 tablespoons finely minced parsley1 1/2 tablespoons minced garlic2 tablespoons reduced fat mayonnaise with olive oil1 egg, lightly beaten2 teaspoons lemon juice1/2 teaspoons Worcestershire suace3/4 teaspoons red hot sauce3/4 cup panko bread crumbs1 1/4 teaspoon salt1/4 teaspoon freshly ground black pepper6 flounder fillets (4-6 ounces each) skinless, bones removed3 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F. Grease shallow baking dish and set aside.
Season crabmeat with 1 teaspoon Emeril's Essence. Cover with plastic wrap and refrigerate.
Melt 2 1/2 tablespoons of butter in a medium skillet over medium high heat. Add onion, celery, and bell pepper and cook until softened. Add 1 tablespoon of parsley and garlic, cook while stirring for 1 minute. Remove from heat and let cool.
In a large bowl, combne mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce. Gently stir in panko, cooled vegetables, pepper, and 1/4 teaspoon of salt. Gently fold in crabmeat, being careful not to break up the crab. Set aside.
Season easch fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt. Place fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up around the filling. Secure with a toothpick.
Place the fillets, seam side down, in the prepared baking dish and sprinkle the remaining 1/4 cup of cracker crumbs evenly over the fillets. Drizzle with melted butter. Bake until lightly golden brown and cooked through, about 20 minutes. Fish will flake easily when touched with a fork.
We usually have filling left over and make crabcakes with the extra.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WHOZANNE.
Season crabmeat with 1 teaspoon Emeril's Essence. Cover with plastic wrap and refrigerate.
Melt 2 1/2 tablespoons of butter in a medium skillet over medium high heat. Add onion, celery, and bell pepper and cook until softened. Add 1 tablespoon of parsley and garlic, cook while stirring for 1 minute. Remove from heat and let cool.
In a large bowl, combne mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce. Gently stir in panko, cooled vegetables, pepper, and 1/4 teaspoon of salt. Gently fold in crabmeat, being careful not to break up the crab. Set aside.
Season easch fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt. Place fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up around the filling. Secure with a toothpick.
Place the fillets, seam side down, in the prepared baking dish and sprinkle the remaining 1/4 cup of cracker crumbs evenly over the fillets. Drizzle with melted butter. Bake until lightly golden brown and cooked through, about 20 minutes. Fish will flake easily when touched with a fork.
We usually have filling left over and make crabcakes with the extra.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WHOZANNE.
Nutritional Info Amount Per Serving
- Calories: 374.6
- Total Fat: 21.4 g
- Cholesterol: 154.0 mg
- Sodium: 1,005.9 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.6 g
- Protein: 32.7 g
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