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Maryland Stuffed Flounder
Recipe By: Jackie McCormack
Categories: Fish/Seafood
4 flounder fillets -- fresh
(from your fishmarket not the grocery store; Filets
should all be about the same size)
STUFFING
1 pound crab meat -- backfin
(lumpmeat if you can SPLURGE!)
1/2 cup mayonnaise - Hellman's
2 teaspoons yellow mustard
2 teaspoons old Bay Seafood seasoning
1 teaspoon worcestershire sauce
1 Egg
2 tablespoons Exacto thickener (Vegetable Gum)
salt
additional Mayonnaise for topping
Paprika
I am a gourmet cook making the transition to low carb
cooking, so you have to follow my directions exactly, or
I won't be responsible! lol
Preheat oven to 375
Break up crabmeat very carefully, trying not to turn it
to a mush. Pick out any cartilage or shells you come
across. In a separate container, beat everything together.
Pour over crabmeat and FOLD in, being careful not to break
up the crabmeat anymore than necessary to get sauce mixed
throughout.
Line a baking pan with foil. Place the filets on the foil
and sprinkle with salt. Place 1/4 of stuffing on each
filet. Cover pan with foil and place in oven for 15
minutes. Remove from oven and spread layer of Mayo over
entire stuffing mixture. Sprinkle with paprika and return
to oven for about 10 minutes or until mayo is bubbling and
browned nicely. Serve immediately.
An alternate way to prepare this is to add another filet
on top of the crab stuffing and bake for about 20 minutes,
adding the topping to the top piece of fish and returning
it to the oven to brown as above. Makes a very nice
presentation this way, but you'll need more flounder
filets!
1908 Calories; 112g Fat (52.7% calories from fat); 223g Protein;
2g Carbohydrate; trace Dietary Fiber; 943mg Cholesterol; 3027mg Sodium. |
NOTES : Counts for exacto and extra mayo not included in totals.
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