Subj : 2/18 Natl Crab Stuffed-3
To   : All
From : Dave Drum
Date : Wed Feb 16 2022 19:30:06

February 18 - National Crab Stuffed Flounder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Stuffed Flounder w/Crabmeat Dressing
 Categories: Seafood, Herbs, Breads, Citrus
      Yield: 4 servings
 
      4    Flounders (small to med) if
           - you can't get whole
           - flounder, filets will work
           - you will need 8

MMMMM---------------------CRABMEAT DRESSING--------------------------
      6 c  Fresh bread crumbs; NOT
           - packaged
    1/2 c  Onion; minced
    1/2 c  Bell pepper; chopped fine
    1/2 c  Mayonnaise
  1 1/2 ts Tony Chachere Creole
           - seasoning
    1/2 ts Italian seasoning
      1 lb Lump crab meat or 4 cans
           - white lump crabmeat

MMMMM-----------------LEMON, GARLIC BUTTER SAUCE----------------------
     12 tb Butter; NOT margarine
      2 tb Extra virgin olive oil
      1 tb Minced garlic
    1/4 ts Grated lemon zest
      3 tb Lemon juice
 
  PREPARE YOUR FISH: You want whole flounder, cleaned w/o
  head - put fish on a cutting board top side up - cut
  down the middle from top to 2" from tail. Cut to the
  bone, remove bone, then peel back both sides of fish
  
  DRESSING: Mix creole seasoning and italian seasoning
  with breadcrumbs, then add onion, bell pepper, and last
  mayonnaise. Gently fold in crab meat being careful not
  to break up lumps of crab meat. Refrigerate. You can to
  make my dressing the day before or the morning of the
  dinner, it gives the seasoning time to marry together.
  
  LEMON,GARLIC,BUTTER SAUCE: In small skillet, cook garlic
  in olive oil until tender (careful not to burn) add
  butter, creole seasoning, lemon juice and zest, simmer
  for 2 min.
  
  Put fish in prepared pan, fill with 1 cup crab meat,then
  lay sides up over the crab meat. cover fish with sauce.
  
  Set oven @ 400ºF/205ºC.
  
  Spray a large sheet pan with cooking spray. cook
  flounder for 30 min. (or until flakey) spoon sauce over
  fish ever 10 min.When done place each fish on plate and
  pour sauce from baking dish over fish and serve
  
  If using filets, place one filet on baking pan cover
  with dressing, top with filet, spoon sauce over filets.
  cook as above.
  
  TIPS: If you use canned crab be sure to drain off the
  water in can and rainse the crab at least 3 times to get
  rid of the can smell and taste.
  
  Derves: 4
  
  By Linda Woodham | Cleveland, AL
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... 1950s housewives did not have access to mind-bending pharmaceuticals.

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