Stuffed Flounder

Plymoutheans have eaten from the sea for 13 generations. When a seafood recipe finds its way into the local gastronomy, it isn't due to lack of competition!

 

  1. Preheat oven to 400 degrees F. Grease a 9x13-inch cooking dish.

  2. Finely chop 1 celery stalk, 1 small onion, and 1/4 C fresh parsley and put in a bowl.

  3. Drain one 4 1/2-oz can Flaked Crabmeat and break up in a mixing bowl. Sprinkle with 1 T Lemon Juice.

  4. Add 1/2 C dry Plain Bread Crumbs, and 1/8 t Ground Red Pepper to the crab mixture and mix well.

  5. Lay out 6 Flounder Fillets (about 2 pounds total) on a sheet of wax paper.  

  6. In a large skillet, melt 4T Butter over medium-high heat.

  7. Add the chopped celery, onion, and parsley and saute 5-6 minutes until the celery and onion are tender.

  8. Remove celery-onion mixture from heat and add to crabmeat-breadcrumb mixture. Toss lightly until well-combined.

  9. Spoon even portions of crab-crumb filling mixture over each fillet.

  10. Starting from the small end of the fillet, roll the fillet up jelly-roll style. Secure with a toothpick and transfer to baking dish, seam-side down.

  11. Melt 2 T Butter and drizzle over rolled fillets. Sprinkle with a dash of Paprika and bake 20-25 minutes, or until fish flakes easily with a fork.

 

Serve immediately.