Total Steps
7
Ingredients
15
Tools Needed
4
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 cup dry bread crumbs
- 1/4 teaspoon salt
- 1 dash pepper
- 6 fillets flounder (8 oz.) fillets, cut in half crosswise
- Paprika
Instructions
Step 1
<a href="/technique/W32BPM4S/saute">Saute</a> celery, onion, parsley, shallots, peppers, and garlic in butter in large <a href="/technique/MYJ2HRB7/skillet">skillet</a> over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Cook until vegetables are tender.
Step 2
Add flour and cook 1 minute, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly. Gradually add milk, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly, until mixture is slightly <a href="/technique/LXP6HLBF/thickened">thickened.</a> Remove from <a href="/technique/XZFHRHHF/heat">heat.</a>
Step 3
<a href="/technique/DRM2WPZ4/stir">Stir</a> in crab meat, <a href="/technique/482ZKJDV/bread">bread</a> crumbs, <a href="/technique/DPSVTKVY/salt">salt</a>, and pepper.
Step 4
Place <a href="/technique/T5RHCC68/fillet">fillet</a> <a href="/technique/JXYLJGZ5/halve">halves</a> in a greased <a href="/technique/RNT367Z2/baking">baking</a> pan. <a href="/technique/NX588QBK/spoon">Spoon</a> about 1/2 cup crab meat <a href="/technique/XSQB5XPJ/stuffing">stuffing</a> on each <a href="/technique/T5RHCC68/fillet">fillet.</a>
Step 5
<a href="/technique/XZBDDD5G/cut">Cut</a> remaining <a href="/technique/T5RHCC68/fillet">fillet</a> <a href="/technique/JXYLJGZ5/halve">halves</a> in half lengthwise. Place a <a href="/technique/T5RHCC68/fillet">fillet</a> fourth on each side of <a href="/technique/XSQB5XPJ/stuffed">stuffed</a> <a href="/technique/T5RHCC68/fillet">fillets</a>, <a href="/technique/4NXSJQ3D/pressing">pressing</a> gently into <a href="/technique/XSQB5XPJ/stuffing">stuffing</a> mixture.
Step 6
Top each portion with Mornay sauce and sprinkle with paprika.
Step 7
<a href="/technique/RNT367Z2/bake">Bake</a> at 425 degrees for 15-20 minutes or until fish flakes easily when tested with a fork.