Stuffed Flounder Fillets

   Oh, man, flounder stuffed with crabmeat!!! Yes, please! 

   The Big E discovered this recipe a few years back, and I usually have him make it. When I suggested, this morning, that we have it for dinner, he sent me the recipe. 

    Hint taken! But now the pressure was on! I HAD to ace this!! Lol! 

    While the pound cake baked (he didn’t take my hint) I gathered the ingredients:

Baking dish that was liberally greased-use your choice

1-1/2 lbs flounder fillets, rinsed and patted dry

Filling:

1 cup Lump Crabmeat -I confess-I use Bumble Bee@ canned Lump Crabmeat (purple label) 2 cans that equaled 9 oz dry wt. Yeah, already off the recipe!!! Lol! 

3 Ritz Crackers-crushed (or saltines)

1 Tablespoon finely chopped Orange Pepper (any color works)

1/4 teaspoon ground dry mustard 

1/4 teaspoon Worcestershire sauce 

1/4 teaspoon salt

Ground white pepper to taste 

1 egg white

1 Tablespoon mayonnaise 

1/4 cup melted butter

Topping: 

5 tablespoons mayonnaise 

1 egg yolk

Chopped fresh parsley

1/2 teaspoon Paprika

Preheat oven to 400 F.

1. Combine crabmeat, crushed crackers, bell pepper, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture gently so you don’t break up the lumps.

   1. Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over fillets and drizzle with any remaining butter.

   2. Bake in the preheated oven for 15 minutes.

   3. Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.

      Increase oven temp to 450 F. Bake until golden and bubbly -5-6 minutes. 

   
   
   
   
      Served with steamed rice with a berre blanc sauce (emulsified butter sauce) and Caesar salad. 

      Everything came out perfect-no exaggeration there. 

      I will cover the berre blanc in a future post- I am still learning the technique. 

       Love to hear your version of stuffed fish… thinking of trying shrimp soon, too! 

       Until next time -Mangia! 

    IJN

   -Aunt Barbara