ith paper towels.
Combine crab meat, green pepper, mustard powder
br>Place five of the flounder fillets on the bottom of
poon the shrimp and crab mixture onto each flounder filet. Roll the
br>Shape 1 portion of crab stuffing evenly around a butterflied
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
Cut a large pocket in each fish, set aside.
saute' vegetables in olive oil till soft, then mix with rest of stuffing ingredients.
divide stuffing into 4 equal parts and stuff pocket of each fish.
melt butter, pour into baking pan. lay fish, dark side down, so they don't overlap.
with a pastry brush; brush some of the melted butter on top side of fish.
Bake @350 degrees F for about 30 minutes covered or until fish is flaky. Uncover last 5 - 8 minutes.
Melt margarine in a small saucepan.
Blend in flour.
Stir in chicken broth and cook until thick, stirring constantly.
Add wine.
Combine 1/2 cup of the sauce with crabmeat and bread crumbs.
Spread on fillets, roll up and place seam down on a greased baking pan.
Dot with margarine and bake in 350\u00b0 oven for 20 to 30 minutes.
Heat remaining sauce and pour over rolls. Sprinkle with paprika.
o 450\u00b0F.
Mix crab, mayonnaise, bell pepper, and parsley
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
FOR THE STUFFED CHICKEN ~ Preheat oven to 350
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
Chop all the veggies.
Saute veggies in the bacon fat drippings unti soft, but not brown.
Mix the sauted veggies with the crab meat, bread crumbs and spices.
With a sharp knife make a slit just under the skin of the flounder. Fill the pocket you create with the mixture.
Brush the flouder with melted butter.
Bake 30 minutes covered with foil at 375*.
Uncover and brown for 10 minutes.
This will stuff 1 big or a couple small flounder.
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
br>Add garlic and cook for 1 minute.
Add spinach
Crab Meat Stuffing:
Combine first 7 ingredients, beginning with finely chopped bell pepper in a large bowl.
Combine eggs and next 4 ingredients; stir into crab meat mixture.
Stuff flounder. Leftover stuffing may be used to stuff jumbo shrimp and bake as directed for flounder or it may be shaped into croquettes and browned in hot oil.
he pan. Mix in the crab and shrimp with their juices
nd add bread crumbs, shrimp, crab and parsley.
Season with
Saute celery, onion and garlic in melted butter over low heat. Add bread, crab, shrimp, parsley and egg; mix well.
Season with salt and pepper.
Split thick side of flounder lengthwise and crosswise; loosen meat from bone of fish to form a pocket for stuffing.
Place in pan.
Place in 350\u00b0 oven for 30 to 45 minutes. Baste frequently with lemon and melted butter.
ushrooms in skillet with flaked crab, cracker crumbs, parsley, 1/2
Rince flounder filets and pat dry.
In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
Gently fold in the crab meat.
Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
Place a pat of butter on each roll.
Bake at 350 degrees for 25-30 minuets.
Serve with lemon wedges.