Crab Stuffed Flounder Fillets

  • 4 flounder fillets
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups crab stuffing
  • 1/2 cup white wine
  • 1/4 cup water
  • Crab stuffing
  • 1 cup crab meat, cleaned
  • 2 tablespoons minced red pepper
  • 2 tablespoons minced green onions
  • 2 tablespoons celery
  • 1/4 cup butter or margarine
  • 1 1/2 cups soft white bread cubes
  • 1 tablespoon lemon juice
  • Chardonnay cream sauce:
  • 1 1/4 cups Chardonnay or other dry white wine
  • 1/3 cup chopped shallots
  • 3/4 cup whipping cream
  • Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven. Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve. Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix. Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

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