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Summer is rapidly approaching...the weather is getting warmer, and, if you and/or your family like warm weather, then you definitely want to spend more time outside and less time in the kitchen. That doesn't mean that you have to eat out more often, or substitute delicious meals. Today's recipe is very easy to prepare, can be served as an appetizer or main entré, can, prepared in advance and is enjoyed by both adults and children. I enjoy this recipe because I can prepare it in advance and freeze it in portions for later use. My kids love this recipe because they like the "swirly middle" and it "tastes good."
To prepare in advance (to be served within 24 hours), prepare the crab stuffing, stuff flounder, secure with stoothpick and refrigerate until you are ready to place in the oven. To prepare for freezing prepare the dish up until this point and wrap with plastic wrap and foil and place in the freezer.
Seafood Stuffed Flounder
4-6 Flounder fillets
8 ounces of crab claw meat, cooked and cleaned
1 cup of medium shrimp,sliced lengthwise
1 egg, well beaten
1/2 cup of plain bread crumbs
1/4 cup chopped celery
1/4 cup of red bell pepper
Fresh parsley, chopped, as much as is needed (1 ½ 2 cups)
1/2 teaspoon old bay seasoning, to taste
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Oil for sauteeing
Salt and ground ([white]* pepper, to taste
Non stick cooking spray (flavor of your choice)
Cooking Instructions
Preheat oven to 350 degrees fahrenheit;
Crab Meat Stuffing
In a medium skillet, sautee celery and red bell pepper; set aside; using a large mixing bowl, combine bread crumbs, egg, sauteed vegetables, bread crumbs, old bay seasoning, mustard and cayenne pepper; gently fold in crab meat; set aside;
Flounder
Rinse fish and pat dry; gently pound fish to flatten; (this helps the fish cook evenly throughout; salt and pepper fish to taste; spread evenly with parsley; add crab meat mixture; position fish vertically and roll from south to north; secure with toothpick and place on cooking tray; continue until each piece of fish has been stuffed; place in oven and bake until done (about 15 minutes);
remove to carving board; let stand for about 1 minute or so; slice into rolls and serve.
Serve with wild rice or with spring salad.
I like to use white pepper when I am preparing a dish that is light in color, be it cream/milk based sauces, baked potatoes, etc. However, ground or fresh black pepper would work just as well.
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