 |
Flounder Stuffed with Crabmeat Recipe | |
Cajun Seafood | |
|
Ingredients:
4 medium whole flounders, large bones removed1 Tbs. salt-free Creole seasoning to taste 1 tsp. salt 1 cup flour 1/2 cup clarified butter 2 eggs 1 cup milk Sauce: 1/2 stick butter 1/4 cup flour 3 green onions, chopped 3 cups shrimp stock 1 lb. lump crabmeat (or crawfish in season) 1 Tbs. Worcestershire sauce
Directions:
1. Wash the flounder and pat dry. Mix the seasonings into the flour and coat the outside with it. Mix the eggs and milk together in a wide bowl and pass the fish through it, then dredge in the seasoned flour again.2. Heat the clarified butter in a skillet and saute the fish, one at a time, about four minutes each, turning once. Remove and keep warm. 3. For the sauce, melt the butter and stir in the flour to make a blond roux. Stir in the green onions and cook until limp. Whisk in the shrimp stock and bring to a boil, then add the crabmeat. Gently toss the crabmeat in the sauce to avoid breaking the lumps. 4. Spoon about 2 Tbs. of the sauce inside the fish. Place the trout on a baking pan and put into a preheated 400_degree oven for six minutes. 5. Place the flounders on plates and top with the remainder of the sauce. Serves four. | |