Crab Stuffed Flounder with Lobster Sauce

I hope everyone enjoyed Valentine's Day and was able to share it with loved ones.

This week's recipe focuses on stuffing fish. There's nothing more mouthwatering than a delicious piece of fish stuffed with vegetables, flavored rice, seafood or cheese sauces. When choosing a stuffing for fish, there is no limit to the variety of ingredients that can be used. My recipe combines the taste of crab, lobster and flounder and is topped with a delicious lobster sauce. This dish is perfect for special occasions, holidays or Sunday dinner, when you have more time to spend in the kitchen. After you have decided on which ingredients you'll use for stuffing your fish, you need to decide on the type of fish you want use.

Almost any ttype of boneless fillet wil do. For this recipe, I chose to use flounder because of its wide, flat shape and little oil content, all of which make it ideal for stuffing. With a little imagination and the ingredients of your choice, you can create a signature seafood dish that you can proudly call your own.

Bon Appetit!

Crab Stuffed Flounder with Lobster Sauce
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Ingredients
4 large flounder filets (thawed if frozen)
1/2 pound cooked crab meat
1 tablespoon of olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped green onion
1/4 cup plain bread crumbs
2 cloves finely chopped garlic
1 egg
2 tablespoons lemon juice
non stick cooking spray
salt and pepper to taste
toothpicks

Lobster Sauce
1 cup cream (half and half will do)
1/4 cup butter
2 tablespoons flour or cornstarch
1/2 cup parmasean cheese
1/2 cup frozen green peas, thawed
3/4 cup cooked lobster meat

Instructions
Preheat oven to 350 degrees fahrenheit; sautee peppers, onion, garlic in oil (or for less fat, use the cooking spray); remove from pan; place in large bowl; add bread crumbs, lemon juice and beaten egg; fold in crab meat; place fish onto flat surface and spoon in mixture; roll flounder and secure with toothpicks; brush lightly with oil; season with salt and pepper; place in non-stick casserole dish (or use non-stick cooking spray; cover with foil and bake until fish flakes easily with fork (about 20-25 minutes); remove toothpicks and place on individual serving dishes; top with sauce.

Lobster Sauce
Over medium heat, melt butter, add cream and peas; stir until mixture begins to thicken; add cheese; stir until well blended; and remove from heat; add lobster meat.

Delicious when served over steamed white rice!

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