February 18 - National Crab Stuffed Flounder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Stuffed Flounder w/Crabmeat Dressing
Categories: Seafood, Herbs, Breads, Citrus
Yield: 4 servings

4 Flounders (small to med) if
- you can't get whole
- flounder, filets will work
- you will need 8

MMMMM---------------------CRABMEAT DRESSING--------------------------
6 c Fresh bread crumbs; NOT
- packaged
1/2 c Onion; minced
1/2 c Bell pepper; chopped fine
1/2 c Mayonnaise
1 1/2 ts Tony Chachere Creole
- seasoning
1/2 ts Italian seasoning
1 lb Lump crab meat or 4 cans
- white lump crabmeat

MMMMM-----------------LEMON, GARLIC BUTTER SAUCE----------------------
12 tb Butter; NOT margarine
2 tb Extra virgin olive oil
1 tb Minced garlic
1/4 ts Grated lemon zest
3 tb Lemon juice

PREPARE YOUR FISH: You want whole flounder, cleaned w/o
head - put fish on a cutting board top side up - cut
down the middle from top to 2" from tail. Cut to the
bone, remove bone, then peel back both sides of fish

DRESSING: Mix creole seasoning and italian seasoning
with breadcrumbs, then add onion, bell pepper, and last
mayonnaise. Gently fold in crab meat being careful not
to break up lumps of crab meat. Refrigerate. You can to
make my dressing the day before or the morning of the
dinner, it gives the seasoning time to marry together.

LEMON,GARLIC,BUTTER SAUCE: In small skillet, cook garlic
in olive oil until tender (careful not to burn) add
butter, creole seasoning, lemon juice and zest, simmer
for 2 min.

Put fish in prepared pan, fill with 1 cup crab meat,then
lay sides up over the crab meat. cover fish with sauce.

Set oven @ 400ºF/205ºC.

Spray a large sheet pan with cooking spray. cook
flounder for 30 min. (or until flakey) spoon sauce over
fish ever 10 min.When done place each fish on plate and
pour sauce from baking dish over fish and serve

If using filets, place one filet on baking pan cover
with dressing, top with filet, spoon sauce over filets.
cook as above.

TIPS: If you use canned crab be sure to drain off the
water in can and rainse the crab at least 3 times to get
rid of the can smell and taste.

Derves: 4

By Linda Woodham | Cleveland, AL

RECIPE FROM: https://www.justapinch.com

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