Parmesan Crusted Flounder
Crab Stuffed Flounder 1-Minute Recipe
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Delicious Crab-Stuffed Flounder|Lisa's Home Cooking EP16
Watch Lisa make a special tasty treat, flounder stuffed with fresh lump crab, for her hubby, The Cake Boss! Click SHOW MORE for recipe.
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For business inquiries, please contact andrew@cakehousemedia.com
FLOUNDER STUFFED WITH CRAB MEAT RECIPE
½ lb. Lump Crabmeat
2 tbsp. Seasoned Panko breadcrumbs
2 tsp. Salt - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing”
2 tsp. Black pepper - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing”
1 Egg
6 Flounder Filets
3 tbsp. Extra Virgin Olive Oil, plus 2 tbsp. for drizzling on sheet pan
1 Lemon, juiced
Paprika, for dusting
*see separate link for “Garlic, Parsley & Olive Oil” mixture
DIRECTIONS:
• In a bowl, combine crabmeat, breadcrumbs, 1 tsp. salt, 1 tsp. black pepper and egg. Mix well and set aside
• Line a sheet pan with aluminum foil and drizzle foil with extra virgin olive oil
• Place flounder on cutting board and brush entire filet with the “garlic, parsley, olive oil mixture”
• Spoon crab mixture onto one flounder filet. Gently roll it and place on the baking sheet. Repeat this step for remaining filets
• Once all the flounder is rolled with crabmeat and on baking sheet, sprinkle with paprika
• Bake in oven at 450 degrees for 15-20 minutes
• While the fish is cooking, prepare the “Lemon, Olive Oil dressing” by combining the juice of 1 lemon, 3 tbsp. extra virgin olive oil, 1 tsp. salt and 1 tsp. black pepper. Mix well and set aside
• Remove fish from oven and place on a serving platter.
• Drizzle with “Lemon, Olive Oil dressing” and serve
Starring Lisa Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Andy Mills & Cakehouse Media
Culinary Producer: Tony Guglielmelli
Recipe Writer: Michele Borzone
Camera: Andy Mills & Matt Antonucci
Music: artlist.io
2018
Stuffed Flounder Recipe
This stuffed flounder recipe features the best flavors that seafood has to offer. There's light and flaky flounder on the outside, and a creamy, rich crab stuffing on the inside, all wrapped up in one irresistible dish!
#Recipe #Flounder #Cooking
Read Full Recipe:
Crab Stuffed Sole Recipe - Baked Sole with Crab Stuffing
Learn how to make Crab Stuffed Sole! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crab Stuffed Sole Recipe!
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.