Crab-Stuffed Flounder

Ingredients

6 tablespoons butter divided
1 celery stalk finely chopped
1 small onion finely chopped
cup chopped fresh parsley
1 can crabmeat - (4 ΒΌ oz) drained, flaked
cup plain dry bread crumbs
1 tablespoon lemon juice
teaspoon ground red pepper
6 flounder fillets - (abt 2 lbs total)
teaspoon paprika

Preparation

1
Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
2
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and saute for 5 to 6 minutes, or until the celery and onion are tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper; spoon evenly over the fillets.
3
Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam-side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.
4
Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.
5
This recipe yields 6 servings.

Tools

 



Yield:

2.0 servings

Added:

Thursday, February 11, 2010 - 9:13pm

Creator:

Anonymous

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