br>Add garlic and cook for 1 minute.
Add spinach
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.
he pockets of the flounder, and place the stuffed fish on the
lace one half of the flounder filets in baking dish.
Saute onions and green pepper in butter.
In small bowl, gently blend by hand crabmeat, bread crumbs, egg, seasonings and mayonnaise.
Place flounder on greased cookie sheet.
Spread Mayonnaise on flounder.
Sprinkle flounder with Bay seasoning and paprika.
Top with crabmeat blend.
Bake at 350\u00b0F for 20-25 minutes.
Season fish and place in shallow baking pan.
Melt butter, add seasonings and cook until wilted.
Add shrimp and crabmeat and season to taste.
Cook until shrimp are pink.
Add enough bread crumbs to hold stuffing together.
Stuff each fish with a mound of stuffing.
Dot with butter and bake at 350 degrees until fish flakes with a fork. This recipe may also be prepared with red snapper or redfish.
br>Place five of the flounder fillets on the bottom of
Melt butter and saute onion and celery.
Add water and bring to a boil.
Put sage and almonds in dressing (stuffing).
Pour butter, water and vegetable combination into dressing and mix until all is moist (more hot water may be used).
Butter flounder liberally and salt and pepper both sides.
Place dressing in center of flounder. With toothpicks, pin tail to upper part of flounder (above dressing).
Bake at 350\u00b0 for 20 minutes.
Cut down center of the flounder to the bone, 1/4-inch from top to 1/4-inch of bottom.
Slice along center of flounder to within 1/4-inch of outside edge along top of bones.
Set aside.
Finely chop vegetables.
(Food processor works great).
Add chopped crawfish and crabmeat.
Add bread crumbs, eggs and spices.
Stuff flounder and round off top.
Bake at 375\u00b0 for 20 to 30 minutes or until fish is done.
May also be frozen (before baking).
nd paprika.
Slice each flounder on the dark side down
ith all other ingredients but flounder in a bowl and refrigerate
Cut zucchini and red pepper into
thin strips.
Combine vegetables in bowl with Stove Top, hot water, broth, 2 tablespoons butter and tarragon.
Let stand 5 minutes.
Spoon and press stuffing onto half of each fillet.
Fold fillet over stuffing. Mix remaining butter and paprika; brush on fillets.
Place stuffed fillets in baking dish.
Cover and bake at 400\u00b0 for 20 to 25 minutes or until fish is easily flaked with a fork.
nd crab mixture onto each flounder filet. Roll the filet up
Saute vegetables in margarine.
Combine vegetables and all other ingredients in mixing bowl.
Loosely stuff flounder with mixture.
Sprinkle with paprika.
Wrap tail in aluminum foil. Baste flounder with cooking oil or margarine.
Bake for 25 minutes at 350\u00b0, basting once.
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.
Combine white crabmeat, onion, bell pepper, toast, salt and pepper.
Mix together.
Put white side of flounder on pan. Put stuffing on fillet.
Put
black
side of fish on top.
Pat with butter.
Salt and
pepper
to taste.
Bake at 350\u00b0 for 30 to 45 minutes.
Can add shrimp to stuffing.
Combine shrimp and stuffing.
Add enough chicken bouillon and water to moisten; stuff flounder.
Wrap in aluminum foil; double fold to seal in moisture.
Bake at 350\u00b0 for 20 minutes.
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.
Preheat oven to 350\u00b0.
Brown onion and mushrooms in hot margarine.
Mix broth, half and half, cornstarch and dill.
Add to pan.
Bring to a boil.
Add rice.
Return to boil.
Add carrot and zucchini.
Remove from heat for 5 minutes.
Return to heat on simmer setting for 5 minutes.
Remove again.
Allow to stand for 5 minutes.
Stuff fish with mixture and sprinkle with salt and paprika.
Bake fish atop any remaining mixture for 20 minutes. Yields 4 servings.
epper.
Spread mixture over flounder fillets.
Roll fillets and