Subj : 2/18 Natl Crab Stuffed-1
To   : All
From : Dave Drum
Date : Wed Feb 16 2022 19:19:00

February 18 - National Crab Stuffed Flounder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louisiana Blue Crab Stuffed Flounder
 Categories: Seafood, Vegetables, Herbs, Breads, Chilies
      Yield: 6 Servings
 
    1/2 c  Unsalted butter
      1 c  Diced yellow onion
      1 c  Diced celery
      1 c  Diced bell pepper
    1/2 c  Diced red bell pepper
      3 cl Garlic; minced
      1 c  Sliced green onion
  1 3/4 ts Salt; divided
    3/4 ts Ground black pepper; divided
    3/4 ts Dried thyme leaves
    1/2 ts Dry ground mustard
    1/2 ts Cayenne pepper
  1 1/2 c  Shellfish stock
      2 tb White wine
      8 oz Louisiana crabmeat; picked
           - free of shells
      4 oz (1/4 loaf) stale French
           - bread; diced and toasted
    1/2 c  Bread crumbs
      6    (10 oz) deboned filets fresh
           - flounder; skinned
      6    Long bamboo skewers; soaked
           - in water 30 minutes
      1 c  All-purpose flour
      1 c  Corn flour
    1/4 c  Clarified butter
           Lemon Butter Sauce; separate
           - recipe
 
  GARNISH: microgreens
  
  In a Dutch oven, melt butter over medium heat. Add onion,
  celery, bell peppers, garlic, green onion, 3/4 teaspoon
  salt, 1/4 teaspoon black pepper, thyme, mustard, and
  cayenne, and cook until softened, 5 to 8 minutes. Add
  stock and wine. Bring to a boil, and reduce by half.
  
  Add crabmeat and French bread, and stir until thickened.
  If stuffing is still too wet, add bread crumbs to desired
  thickness. Texture should be slightly moist and firm. Set
  aside, and let cool.
  
  Heat oven to 400ºF/205ºC.
  
  On a work surface, place flounder filet smooth side up.
  Spoon 1/2 cup stuffing in middle of filet. Roll filet
  tightly around stuffing, while keeping stuffing inside.
  Skewer filet diagonally, securing the top and bottom of
  the filet. Repeat with remaining filets.
  
  Season filets with remaining 1 teaspoon salt and remaining
  1/2 teaspoon black pepper. In a shallow bowl, combine
  flour and corn flour.
  
  In a large nonstick skillet, add clarified butter, and
  cook over medium heat. Dredge filets in flour mixture.
  Gently place filet in pan, and cook until golden brown, 3
  to 5 minutes. Flip filets, and cook 3 minutes more.
  Transfer filets to oven, and cook until filet flakes
  easily, 10 to 12 minutes. Serve with Lemon Butter Sauce,
  and garnish with microgreens, if desired.
  
  Recipe from: http://www.louisianacookin.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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