Crabmeat Stuffed Flounder

Crab Stuffed Flounder
4-5 servings
print recipe

Preheat Oven to 350 degrees F.

3/4 cup minced celery
1/2 cup minced onion
1/2 cup minced fresh parsley
1/4 cup minced shallots
1/4 cup minced green pepper
1 clove garlic, minced
1/2 cup butter, melted
1 tablespoon flour
1/2 cup dry white wine
8 ounces fresh crabmeat (lump is always best)
1 1/4 cups seasoned dry bread crumbs
1/4 teaspoon each salt, and pepper
8-10 flounder fillets

Mornay Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk or fish stock
Pinch cayenne (1/8 teaspoon)
3 tablespoons each of grated Parmesan and Swiss Cheese

Saute' vegetables in butter and garlic until tender. Add flour and cook one minute, stirring constantly. Add milk and wine and stir till thickened. Remove from heat and add crabmeat, breadcrumbs and salt and pepper. Place half the fillets in large shallow baking pan, spoon about 1 cup of crabmeat stuffing on each fillet. Cut remaining fillets in half lengthwise, place a fillet half on either side of stuffed fillets, pressing gently into stuffing mixture. Top each with mornay sauce and sprinkle with paprika. Bake for 15-20 minutes.

<em>Mornay Sauce</em>: Melt butter, add flour cook one minute, stirring constantly. Add fish stock and or milk slowly, cooking and stirring until thickened. Add cayenne and cheeses. Stir to blend.

 

 

Comments