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Email to Master Chef Don F. Easley Jr.      

    Crab-Stuffed Flounder

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes:6This crab meat stuffing can be used for most dishes requiring a seafood stuffing.

    List of Ingredients

    1/4 cup (60 ml) chopped onion
    1/4 cup (60 ml) margarine
    3 oz (84 grm). mushroom (save liquid)
    7-1/2 oz (210 grm). can crab meat, drained
    1/2 cup (125 ml) saltine cracker crumbs
    2 tbl parsley
    1/2 tsp (2 ml) salt
    8 Flounder Filets
    3 tbsp (45 ml) butter
    3 tbsp (45 ml) flour
    1/4 tsp (1 ml) salt
    1 cup (225 ml) milk
    1/3 cup (80 ml) dry wine (optional)
    4 oz (112 grm). shredded swiss cheese
    1/2 tsp (2 ml) paprika


    In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
    Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt and dash of pepper.
    Spread mixture over fillets, roll and place seam down in baking dish.
    In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
    Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
    Add wine to saucepan.
    Cook and stir until mixture bubbles and thickens.
    Pour over filets.
    Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika and bake ten minutes more.




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