All
Recipes

Simple Way to Make Quick Crab Stuffed Flounder



Crab Stuffed Flounder


Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, crab stuffed flounder. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Crab Stuffed Flounder is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are nice and they look fantastic. Crab Stuffed Flounder is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook crab stuffed flounder using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Crab Stuffed Flounder:

  1. {Take 6 tbsp of butter.
  2. {Make ready 1 of celery stalk chopped.
  3. {Prepare 1 small of onion chopped.
  4. {Prepare 1/4 cup of parsley.
  5. {Take 1 can of crab meat, drained.
  6. {Get 1/2 cup of beadcrumbs.
  7. {Make ready 2 tbsp of lemon juice.
  8. {Get 1/4 tsp of pepper.
  9. {Take 6 of flounder fillets.
  10. {Make ready 1/4 tsp of paprika.
  11. {Make ready 1 of fresh lemon, for garnish.

Instructions to make Crab Stuffed Flounder:

  1. preheat oven 400.
  2. In large skillet melt 4 tblspn butter over medium heat.
  3. add celery, onion, and parsley, cook 5-min until tender.
  4. remove from heat and stir in breadcrumbs, crab meat, lemon juice and pepper.
  5. spoon onto flounder and roll up, place in greased baking dish seam down.
  6. melt remaining butter and drizzle over filets, sprinkle with paprika.
  7. bake 20-25 min until fish flakes easily.
  8. serve w fresh lemon for garnish.

So that is going to wrap this up for this special food crab stuffed flounder recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

close