Crab stuffed flounder fillets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Filets of flounder (2 lb) |
| Butter; melted | ||
| ½ | cup | Monterey Jack; shredded |
| ¼ | cup | Cottage cheese |
| ½ | cup | Crabmeat; flaked |
| 2 | tablespoons | Onion; minced |
| 2 | tablespoons | Parsley; minced |
| ¼ | cup | Butter |
| 1 | tablespoon | Lemon juice |
| Paprika | ||
| ¾ | cup | Bread crumbs, fine |
| 1 | each | Egg |
| Salt; to taste | ||
| Garlic powder; to taste | ||
| Pepper, black; to taste | ||
| 1 | tablespoon | Sherry or white wine |
Directions
YIELD: 4 SERVINGS
FILLING
LEMON BUTTER SAUCE
SAUCE: In a saucepan, heat butter, lemon juice and sherry together.
Set aside. Preparation: Wipe fish with damp paper toweling. Trim 8 pieces of fish to 6-inch lengths. Cut a 3-inch slit through the center of 4 of the pieces. Set aside.
FILLING: Combine all the ingredients for filling, mixing well. Mound filling along the center of 4 uncut fish pieces. Top with the cut pieces, pressing down so the slit opens to reveal the stuffing. Brush melted butter over fish. Sprinkle with paprika. Place on lightly oiled baking pan. Bake at 375 for about 25 minutes or until fish is cooked. Serve immediately with sauce.
Submitted By SAM WARING On 02-10-95