I’d been wondering what to stuff ours with but as soon as they said this, the little light bulb came on and I remembered the 2 pounds of crab meat we also bought on our seafood buying trip and the crab cake recipe we loved from Cathy, at Wives With Knives. I used a half recipe for one large piece of fish.
I considered several presentations – folding, rolling, putting the crab between the two fillets – but settled on just topping the fish with the crab mix so it could develop a little crust on top. So I guess it’s not really stuffed flounder, but rather crab topped flounder – I hate it when cooks take wide liberties with food and drink names. I saw one recently, where a drink was called a such-and such martini just because it was served in a martini glass, but had none of the martini ingredients. So I don’t believe I can call this stuffed flounder when it’s not actually stuffed - okay, soapbox is put away.
To insure the crab mix stayed put, I cooked it in a dish that was slightly too small, thereby making the edges of the fish roll up a little. I just seasoned the fish with a little S&P, and let the crab mixture do the rest.
I cooked it in a 350* oven for 25 minutes then under the broiler for a couple of minutes. Here’s the finished dish.
recipe from Deep Dish South.
On our trip to NOLA back in Augest, I had a remoulade salad dressing at one of our restaurant stops so I decided to try this version as one. Here's my plate.
And what about the leftovers - glad you asked.
We still have some seafood remaining so tune in for the "rest of the story" - so far I feel great about my $50 seafood purchase.
Have a great day and thanks for stopping by.