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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I tend to like fishier tasting seafood, but stuffed flounder is a favorite. From The Lake Kitchen , it was different than the recipe I have used in the past. Ingredients:
1/2 cup chopped celery |
2 tbsp chopped parsley |
1/2 cup chopped green onions with tops |
1/2 lb shrimp, boiled and chopped |
1 (or more) clove garlic, minced |
1 egg, slightly beaten |
3/4 cup butter |
1-1/2 cups moistened unseasoned croutons |
1/2 cup crabmeat |
salt, pepper and cayenne pepper |
4 medium sized flounder, washed,scaled, with heads removed.. |
Directions:
1. In a large skillet or saucepan, saute celery, onions, and garlic in 1/4 cup butter over low heat.
2. In a large bowl, mix bread cubes, shrimp, crabmeat, parsley, and egg well.
3. Season to taste with salt, black and cayenne pepper. Set aside.
4. Split the thick side of the flounder lengthwise and crosswise forming a cross; loosen meat from bone to form a pocket for stuffing.
5. Melt 1/4 cup butter the brush fish well with the melted butter, salt and pepper.
6. Fill flounder pockets with seafood stuffing mixture.
7. Melt remaining 1/4 cup butter in shallow baking pan. Place fish in pan, making sure not to overlap.
8. Cover with foil and bake at 375 degrees for 25 minutes, until fish flakes easily with a fork.
9. Remove foil and bake another 5 minutes.
10. Enjoy!
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