Stonewall Kitchen, LLC

Wednesday, February 18, 2009

Today is Crab-Stuffed Flounder Day!

Today is Crab-Stuffed Flounder Day! It has been way too long since I have enjoyed ANYTHING crab-stuffed, so I am sure to celebrate this food day!

(image from

In fact, I am going to fulfill my crab-stuffed cravings with this recipe, courtesy of!

Crab Stuffed Flounder Fillets

Recipe courtesy Gourmet Magazine


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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