Stuffed Baked Fish with Cheesy Shrimp & Lump Crabmeat
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Makes about 8-12 fish : tilapia/catfish
For filling:
2 cups lump crab meat
1/2 pound raw shrimp
1 tbsp Cajun seasoning
1 tbsp Onion powder
1 tbsp Garlic powder
1/4 tsp Salt
1 tsp black pepper
1/2 tsp ground cumin
1 tsp paprika
2 tbsp fresh parsley
Juice of 1/2 a lemon
1 egg
1/2 cup breadcrumb
3 tbsp cream cheese
1/2 cup-1 cup shredded Mexican blend cheese (or cheese of your choice)
Butter
Crab Stuffed Flounder 1-Minute Recipe
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Crab Stuffed Flounder
In today's video Season 3, Episode 11, we'll be creating Crab Stuffed Flounder served with Steamed Broccoli. The stuffing is from our Imperial crab show, episode 6, but we creat the recipe again
Download the Season 3, Episode 11 recipe - Imperial Crab Stuffed Flounder
Grab our Cookbook, 2015 version, from the link below:
Downloadable Season 3 Recipes from earlier shorts:
Download the Season 3, Episode 9 recipe - Abaco's Bar and Grill's Homemade White Sandwich Bread
Download the Season 3, Episode 6 recipe - Imperial Crab
Download the Season 3, Episode 5 recipe - French Baquette
Download the Season 3, Episode 4 recipe - Adult Cocktails
Download the Season 3, Episode 3 recipe - Tuna Tartare
Download the Season 3, Episode 2 recipe - Hearty and Delicious Fish Stew - Abacos' Fish Stew
Download the Season 3, Episode 1 recipe - Sheepshead and Scallop Cake
Downloadable Season 2 Recipes from earlier shorts:
Download the Episode 35 recipe- Charleston Sweet Red Rice
Download the Episode 34 recipe- Gourmet Fishing Thanksgiving Dinner
Download the Episode 30 recipe- Abacos', Cajun Rub / Creole Seasoning, and Citrus Cajun Seasoning:
Download the Episode 29 recipe- Abacos' Conch Stew:
Download the Episode 28 recipe- Surf and Turf Burger:
Download the Episode 26 recipe- Marinades:
Download the Episode 27 recipe- 45 Day Dry-aged Surf & Turf:
Download the Super Short Episode 7 recipe -Home-Made Salsa:
Download the Episode Super Short Episode 6 recipe - Seafood Seasoning:
Download the Episode 22 recipe - Shrimp & Scallop Stir Fry:
Download the Episode 20 recipe - Frogmore Stew:
Download the Episode 19 recipe- She Crab Soup:
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Download the Episode SS5 recipe - Lobster Stock:
Download the Episode 18 recipe- Quick Key Lime Pie:
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OLD SCHOOL SAUTE FLOUNDER WITH LEMON ???? BUTTER SAUCE (T.G.I.F. FISH ???? SEGMENT)
This is another delicious quick recipe that you can enjoy on Fridays
Recipe:
2 flounder filets
all purpose flour
veg oil
4 oz. cold butter
2 tablespoons fresh lemon juice
salt and pepper taste
season fish with salt and pepper
dust with flour and sauté in skillet until brown on both sides(about 2 minutes per side)
remove fish from skillet and set aside
For Lemon Butter:
In same skillet remove oil and add lemon juice to low temperature and let reduce slightly
slowly add butter a few pieces at a time while whisking in slowly
add salt and pepper to taste and chopped parsley
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Easy Shrimp Stuffed Flounder
Shrimp Stuffed Flounder Pairing with Remy Pannier Sancerre 2018
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Baked stuffed flounder with shrimp and crabmeat
This baked flounder roll-ups are delicious and full of flavor,
and they are quite easy to prepare.
My family loves this recipe and I prepare it often,
I usually use fillets of fish such as flounder or sole,
and I serve them with rice pilaf and steamed vegetables.
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Ingredients for 4 servings:
1,1/2 pounds (700g) of fish fillets without skin or pin bones
flounder or sole or tilapia (or other flat white fish will do)
1 can (6.5 ounce)(200g)crabmeat drained and flaked
8 uncooked shrimp, peeled, deveined and chopped
1/2 small bell pepper finely chopped
1/2 small onion finely chopped
1/4 stalk celery finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
4 tablespoons melted butter, divided
1/2 cup (200g) of seasoned breadcrumbs
2 tablespoons chopped parsley
1/4 cup (100 ml) white wine, vegetable stock or water
1 large bay leafs
2 small lemons
1/4 teaspoon paprika
salt and pepper to taste
1 heaped tablespoon of mayonnaise
1 eggs, slightly beaten
1/4 teaspoon old bay seasoning
1 heaping tablespoon grated Parmesan (optional)
Instructions
Finely chop the vegetables and lightly fry in olive oil and butter.
When cooked, remove from heat and let cool, and add the crabmeat, breadcrumbs, mayonnaise,
the beaten egg, salt, pepper and chopped parsley.
Mix and spoon 1 spoonful of the filling on top of each fish fillet.
Wrap the fillet ends around the filling and pin with a wooden skewer
if necessary. (NOTE don't forget to remove the wooden skewers from the rolls before serving)
Place the fillets rolls on a lightly greased baking sheet.
Garnish with a little butter, water or white wine, breadcrumbs, lemon juice and paprika. Place in a preheated oven and cook for about 20 minutes at 375°f (180°c), or until the fish flakes easily. At the end of cooking, arrange the rolls on a serving plate, or individual serving and topped with a little of the lemon and butter sauce, sprinkle lightly with parsley and serve immediately with lemon slices and your favorite side dish.