Catch of the day: Crab-Stuffed Flounder Day

The seashore…the surf…
The catch of the day…
Celebrate  Crab-Stuffed Flounder Day…
The Menu Shoppe has it covered…
classic “finds” and crafty pairings.
Visit our handsome portfolio for polished selection of menu covers.
Classic Crab-Stuffed Flounder
1 1/2 lbs flounder fillets
1 cup crabmeat – drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Nutritional values:  Calories: 308 | Total Fat: 21.2g | Cholesterol: 127mg
…and then this crafty variation saluting Mardi Gras
Flounder with Corn and Tasso Maque Choux
Prepare  in foil packets with a mix of herbs, citrus, beer, and wine, then served with
maque choux, a Cajun succotash.
4 6- to 7-ounce flounder or John Dory fillets (preferably with skin)
4 1/4-inch-thick shallot slices, divided
4 tablespoons unsalted butter, divided
4 small garlic cloves, sliced, divided
8 thin slices unpeeled lime, divided
4 thin slices unpeeled orange, divided
8 tablespoons dark beer, divided
4 tablespoons dry white wine, divided
8 fresh thyme sprigs, divided
Cayenne pepper
Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets. Serve with Corn and Tasso Maque Choux. ( see recipe link )
Suggested pairings:

If it’s on the menu…the Menu Shoppe has it covered.
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**photo credit:  Seashore Egret by Jerry Sherk, former NFL Browns All-Pro tackle

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