Flounder Stuffed with Crabmeat

Ingredients

• 4 medium whole flounders, large bones removed
• 1 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.

Submitted 6/13/05.
Source: www.insideneworleans.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Flounder Stuffed with Crabmeat