Stuffed Flonder with lump Blue crab meat

2112 · 08-01-2008, 10:57 AM

This fine eat is made with Flounder filets instead of a whole Flounder.

Like all recipes, you can add / subtract / modify ingrediants. Its up to your taste buds and imagination.

Here is a shot of the basics.

I start off with the stove top stuffing because its the only kind of stuffing I can make, add the lump crab meat, mix well and set aside.

Cover a cookie sheet or shallow aluminum pan with tinfoil. Coat first layer of filets with olive oil and season to taste. I use Cavenders Greek seasoning in this step. lay out a foundation bed of filets with all fillets touching.

Spread stuffing over the first layer of filets.

Cover stuffing with a second layer of olive oil coated and seasoned filets.

Use this stuff, if you can find it to coat the top layers of filets. This is some good stuff.

This is what the raw dish looks like with a dusting of the Mc Cormick crusting stuff.

Put into a pre heated oven set at 400 degrees for 60 minutes and when its thru it should resemble this.

I like top make a butter sauce to pour on my individual servings. To do this I heat up olive oil and add chopped onions, then add garlic. When the garlic turns dark brown (Toasted) and the onion become translucent, lower the heat and add butter and onion and garlick powders. Laddle across you cooked serving of fish.

I served it with steamed asparagus and jumbo grilled shrimp. Bon Appitette.

Wharf Rat · 08-01-2008, 10:59 AM

Dang. Look's good!

FlounderAssassin · 08-01-2008, 11:29 AM

Man...thats making me hungry! wonder how it would be without the crab meat. im not a fan of crab meat.

seacapt · 08-01-2008, 11:32 AM

Can't see the pic's from gov computer (damn photobucket!) but it sounds good.

Midnight Rider · 08-01-2008, 03:04 PM

Quote:

seacapt (8/1/2008)Can't see the pic's from gov computer (damn photobucket!) but it sounds good.

Same here. Will have to wait till I get home to see the finished product. Sounds good though.

lobsterman · 08-01-2008, 03:09 PM

What time are WE eating?

bbb · 08-01-2008, 03:17 PM

I'm having some folks over tomorrow night to help me eat some of these flounder piling up. I was going to score andbroil several whole flounder for them. Now I'm having second thoughts on my plan. This looks easier and comes out in one dish instead of several whole fish in a few pans.

TURTLE · 08-01-2008, 03:20 PM

Do you put it in for an hour because of the thickness, or was that a type-o?

2112 · 08-01-2008, 03:31 PM

1hour yes, due to thickness...the olive oil also helps keep it from drying out.

I normaly would bake a single stuffed flounder for about 45 mins but this has a lot of meat and stuffing. It is cool in that it is like a casserol, just cut you out a square. No bones for the rookie eaters to get confused with.

Five Prongs Of Fury · 08-01-2008, 04:19 PM

Defiantely gonna have to try it. My mouth is watering just from looking at the pics. Thanks for the detailed instructions, they will come in handy when I start preparing it. I can already taste it now!!! :letsdrink

08-01-2008, 10:57 AM	#1
2112 Senior Member Mingo Join Date: May 2008 Location: Galveston, Texas. Posts: 152	Stuffed Flonder with lump Blue crab meat This fine eat is made with Flounder filets instead of a whole Flounder. Like all recipes, you can add / subtract / modify ingrediants. Its up to your taste buds and imagination. Here is a shot of the basics. I start off with the stove top stuffing because its the only kind of stuffing I can make, add the lump crab meat, mix well and set aside. Cover a cookie sheet or shallow aluminum pan with tinfoil. Coat first layer of filets with olive oil and season to taste. I use Cavenders Greek seasoning in this step. lay out a foundation bed of filets with all fillets touching. Spread stuffing over the first layer of filets. Cover stuffing with a second layer of olive oil coated and seasoned filets. Use this stuff, if you can find it to coat the top layers of filets. This is some good stuff. This is what the raw dish looks like with a dusting of the Mc Cormick crusting stuff. Put into a pre heated oven set at 400 degrees for 60 minutes and when its thru it should resemble this. I like top make a butter sauce to pour on my individual servings. To do this I heat up olive oil and add chopped onions, then add garlic. When the garlic turns dark brown (Toasted) and the onion become translucent, lower the heat and add butter and onion and garlick powders. Laddle across you cooked serving of fish. I served it with steamed asparagus and jumbo grilled shrimp. Bon Appitette.

08-01-2008, 10:59 AM	#2
Wharf Rat Senior Member Sailfish Join Date: Sep 2007 Location: Gulf Breeze, FL Posts: 2,072	RE: Stuffed Flonder with lump Blue crab meat Dang. Look's good!

08-01-2008, 11:29 AM	#3
FlounderAssassin Senior Member Sailfish Join Date: Sep 2007 Location: Cantonment, FL Posts: 2,256	RE: Stuffed Flonder with lump Blue crab meat Man...thats making me hungry! wonder how it would be without the crab meat. im not a fan of crab meat.

08-01-2008, 11:32 AM	#4
seacapt Senior Member Snapper Join Date: Oct 2007 Location: Gulf Breeze Posts: 490	RE: Stuffed Flonder with lump Blue crab meat Can't see the pic's from gov computer (damn photobucket!) but it sounds good.

08-01-2008, 03:09 PM	#6
lobsterman Jiggin Finatic Blue Marlin Join Date: Sep 2007 Location: Okaloosa Posts: 5,631	RE: Stuffed Flonder with lump Blue crab meat What time are WE eating? __________________ AKA Jiggin Junkie II Chronicles 7:14 Randy's Canvas & Marine Vinyls 850-279-4140 850-855-5314 cell Custom Awnings - Repairs Boat Cushions - Curtains and more

08-01-2008, 03:17 PM	#7
bbb Senior Member Mingo Join Date: Jun 2008 Posts: 107	RE: Stuffed Flonder with lump Blue crab meat I'm having some folks over tomorrow night to help me eat some of these flounder piling up. I was going to score andbroil several whole flounder for them. Now I'm having second thoughts on my plan. This looks easier and comes out in one dish instead of several whole fish in a few pans. __________________

08-01-2008, 03:20 PM	#8
TURTLE Senior Member Sailfish Join Date: May 2008 Location: Gulf Breeze Posts: 2,268	RE: Stuffed Flonder with lump Blue crab meat Do you put it in for an hour because of the thickness, or was that a type-o?

08-01-2008, 03:31 PM	#9
2112 Senior Member Mingo Join Date: May 2008 Location: Galveston, Texas. Posts: 152	RE: Stuffed Flonder with lump Blue crab meat 1hour yes, due to thickness...the olive oil also helps keep it from drying out. I normaly would bake a single stuffed flounder for about 45 mins but this has a lot of meat and stuffing. It is cool in that it is like a casserol, just cut you out a square. No bones for the rookie eaters to get confused with.

08-01-2008, 04:19 PM	#10
Five Prongs Of Fury Senior Member Grouper Join Date: Apr 2008 Location: South Alabama Posts: 985	RE: Stuffed Flonder with lump Blue crab meat Defiantely gonna have to try it. My mouth is watering just from looking at the pics. Thanks for the detailed instructions, they will come in handy when I start preparing it. I can already taste it now!!! :letsdrink

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode