Subj : 2/18 Nat Crab Stuffed - 5 To : All From : Dave Drum Date : Thu Feb 16 2023 12:26:00 February 18 - National Crab Stuffed Flounder Day MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crabmeat-Stuffed Flounder Roulades Categories: Seafood, Vegetables, Herbs, Breads, Chilies Yield: 4 servings 1/2 lb Fresh lump crabmeat; picked - over for shells and - cartilage 1 1/2 ts Emeril's Essence; separate - recipe 1/4 c Minced yellow onion 2 tb Minced celery 2 tb Minced green bell pepper 3 tb Unsalted butter 4 (6 to 8 oz ea) flounder - fillets; skinned, pin - bones removed 2 tb Fine chopped fresh parsley - leaves 1 1/2 ts Minced garlic 2 tb Mayonnaise 1 lg Egg; lightly beaten 4 ts Fresh lemon juice 1/2 ts Worcestershire sauce 3/4 ts Hot sauce 3/4 c Crushed butter crackers - (Ritz) 1 1/4 ts Salt 1/4 ts Fresh ground black pepper 2 Lemons; 1 cut in thin slices - 1 in wedges for serving 3 tb Melted unsalted butter; for - drizzling over the fish MMMMM-------------------GREEN BEANS ALMANDINE------------------------ 1 lb Green beans 5 c Water 1 1/2 ts Salt 4 tb Unsalted butter 2 1/4 oz Pkg sliced almonds 2 tb Chopped parsley leaves 1 ts Worcestershire sauce 1/4 ts Ground black pepper Recipe courtesy Emeril Lagasse Position rack in center of oven and set the oven @ 350ºF/175ºC. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside. Place the crabmeat in a large bowl and season with 1 teaspoon of Essence. Cover with plastic wrap and refrigerate until ready to use. In a medium skillet, melt the remaining 2 1/2 tb butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tb of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss gently to combine. Add mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat. Season each fish fillet with 1/2 ts Essence and 1/4 ts salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes. Remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley & serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine GREEN BEANS ALMANDINE: Trim the green beans by snapping the ends off. Place the water & 1 ts salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes. Remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain. Melt the butter in the same 3 1/2-qt saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 ts salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute. Remove from the heat and serve. Serves: 4 RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... The weak can never forgive. Forgiveness is the attribute of the strong. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .