Tuesday, November 17, 2009


Our local Harris Teeter provided this recipe when flounder fillets were on sale recently, so I thought I'd try it. We were not disappointed. This was excellent, partly because the flounder and crab meat were both so fresh and delicious. The only problem I had was the fish didn't brown. But it was moist, flavorful, tender and succulent; the crab meat filling was perfectly seasoned, and the crab flavor came through. So many recipes overpower the delicate crabs with too-spicy ingredients. Hats off to Harris Teeter for a great recipe!

Crab-Stuffed Flounder Fillets
Adapted half-version from Harris Teeter
Rating: 10 out of 10

1/4 stick (2 Tbsp.) unsalted butter
1/4 cup chopped celery
1/4 cup chopped green onions
1 small clove garlic, chopped finely
1-1/2 Tbsp. lite mayonnaise
1/2 cup soft plain breadcrumbs
1 Tbsp. chopped fresh parsley
big pinch of grated lemon zest
sea salt and black peppers to taste
pinch of cayenne pepper
1/2 cup crab meat
3 flounder fillets, about 1/4-1/3 lb. each
1 Tbsp. melted butter

Heat oven to 375F. In medium-sized saute pan or fry pan, over medium heat, saute celery, onions and garlic till soft, about 5-6 minutes. Stir in mayo, breadcrumbs, parsley, lemon zest, salt and peppers; gently fold in crab meat; set aside.

Rinse fillets under cold running water; pat dry with paper towels. Brush fillets with melted butter and sprinkle lightly with salt and black pepper. Divide stuffing evently among fillets, placing towards one end of each. Roll up and place in a greased pie plate, seam side down. Cover with aluminum foil loosely; bake about 15 minutes. Remove foil. Bake additional 5-10 minutes to brown and cook fish through. Drizzle with lemon butter, if desired, and sprinkle with paprika.  Yield:  2-3 servings