Crab Stuffed Flounder
By: Sheri Wetherell
Published: Tuesday, December 1, 2009 - 12:10am

Ingredients




3/4 cup minced celery
1/2 cup minced onion
1/2 cup minced parsley
1/4 cup minced shallots
1/4 cup minced green pepper
1 clove garlic, minced
1/2 cup butter
1 tablespoon plain flour
1/2 cup milk
1/2 pound fresh lump crab meat
1 1/4 cups dry bread crumbs
1/4 teaspoon salt
Dash of pepper
6 (8 oz.) flounder fillets, cut in half crosswise
Paprika
Mornay Sauce

Preparation

1 Saute celery, onion, parsley, shallots, peppers, and garlic in butter in large skillet over medium heat. Cook until vegetables are tender.  2 Add flour and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until mixture is slightly thickened. Remove from heat.  3 Stir in crab meat, bread crumbs, salt, and pepper.  4 Place fillet halves in a greased baking pan. Spoon about 1/2 cup crab meat stuffing on each fillet.  5 Cut remaining fillet halves in half lengthwise. Place a fillet fourth on each side of stuffed fillets, pressing gently into stuffing mixture.  6 Top each portion with Mornay sauce and sprinkle with paprika.  7 Bake at 425 degrees for 15-20 minutes or until fish flakes easily when tested with a fork.