Matt's birthday is tomorrow, but I thought we'd start doing something special tonight. This recipe will only be good if you spring for nice ingredients - jumbo lump crab meat (not claw) and really thick, fresh fillets (think Whole Foods). Definitely a once-in-a-while meal as the meat can be on the pricier side, but a real treat!
Source: Classic Rachael Ray 30 Minute Meals (With changes)
Ingredients
1 tablespoon of extra virgin olive oil
1 medium onion, finely chopped
1 shallot, finely chopped,
1/2 teaspoon of thyme
3 tablespoons of flat leaf parsley
6 ounces of crab meat
4 tablespoons of butter, cut into pieces
4 large flounder fillets (1 1/3 lbs)
1 lemon, cut into wedges
1/2 cup of bread crumbs
A sprinkle of paprika
Preheat oven to 400F.
Heat olive oil in a medium skillet over medium-high heat. Add onion, shallot, garlic, salt, pepper, thyme, and 2 tablespoons of parsley. Saute for 2 minutes. Stir in crab meat and remove from heat.
Heat a second medium skillet over medium heat. Add butter and let it melt. Season flounder with salt and pepper and squeeze a little lemon juice on both sides. Turn fish in melted butter and set on a shallow baking pan or sheet pan. Add bread crumbs to the melted butter and cook, stirring until golden brown. Add the crab and vegetable mixture to the bread crumbs and combine. Mound stuffing on half of each flounder fillet and fold fillets over to wrap and seal the stuffing.
Bake until fish is opaque, about 20 minutes. Serve with remaining lemon wedges, garnished with the remaining tablespoon of parsley and a sprinkle of paprika.
Source: Classic Rachael Ray 30 Minute Meals (With changes)
Ingredients
1 tablespoon of extra virgin olive oil
1 medium onion, finely chopped
1 shallot, finely chopped,
1/2 teaspoon of thyme
3 tablespoons of flat leaf parsley
6 ounces of crab meat
4 tablespoons of butter, cut into pieces
4 large flounder fillets (1 1/3 lbs)
1 lemon, cut into wedges
1/2 cup of bread crumbs
A sprinkle of paprika
Preheat oven to 400F.
Heat olive oil in a medium skillet over medium-high heat. Add onion, shallot, garlic, salt, pepper, thyme, and 2 tablespoons of parsley. Saute for 2 minutes. Stir in crab meat and remove from heat.
Heat a second medium skillet over medium heat. Add butter and let it melt. Season flounder with salt and pepper and squeeze a little lemon juice on both sides. Turn fish in melted butter and set on a shallow baking pan or sheet pan. Add bread crumbs to the melted butter and cook, stirring until golden brown. Add the crab and vegetable mixture to the bread crumbs and combine. Mound stuffing on half of each flounder fillet and fold fillets over to wrap and seal the stuffing.
Bake until fish is opaque, about 20 minutes. Serve with remaining lemon wedges, garnished with the remaining tablespoon of parsley and a sprinkle of paprika.
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