Name: Crab Stuffed Flounder
Total time: 45 min
Ingredients: 4 (6 ounces) flounder fillets or other thin white fish; Salt and pepper (to taste); 2 cups cooked crab meat; 1/2 cup yellow onion (finely diced); 2 small sweet bell peppers (finely diced); 1/3 cup dry bread crumbs or cracker crumbs; 2 Tablespoons garlic (minced); 1 Tablespoon seasoned pepper; 1 Tablespoon chili powder; 1 teaspoon paprika; 1 Tablespoon olive oil; Salt (to taste); Optional: cayenne pepper; 1 large egg; 2 Tablespoons garlic (minced); 2 cups heavy whipping cream; 1/2 cup chicken or vegetable broth; 1/3 cup all-purpose flour; 2 Tablespoons garlic salt

Crab Stuffed Flounder

Sink your teeth into this tasty dish, which would go great with a refreshing cold salad on the side!

Total Time45

Course: Main Course

Servings: 4

Ingredients

4 (6 ounces) flounder fillets or other thin white fish
Salt and pepper to taste

Crab Filling:

2 cups cooked crab meat
1/2 cup yellow onion finely diced
2 small sweet bell peppers finely diced
1/3 cup dry bread crumbs or cracker crumbs
2 Tablespoons garlic minced
1 Tablespoon seasoned pepper
1 Tablespoon chili powder
1 teaspoon paprika
1 Tablespoon olive oil
Salt to taste
Optional: cayenne pepper
1 large egg

Garlic Cream Sauce:

2 Tablespoons garlic minced
2 cups heavy whipping cream
1/2 cup chicken or vegetable broth
1/3 cup all-purpose flour
2 Tablespoons garlic salt

Instructions

Wash hands with soap and water for 20 seconds.
Preheat oven to 350°F.
Combine all ingredients for the crab filling, except for the egg, and stir well to combine.
Add the egg and fully incorporate it into the mixture.
Season the flounder on both sides, as desired.
Stuff approximately 1/4 of crab filling into the center of the flounder filet.
Roll flounder with the crab mixture in it. Alternatively, the filling can be placed on the flat fillets and not be rolled up.
Wash the counter and utensils that touched the raw fish. Wash hands with soap and water after handling raw fish.
Bake the fish for 20-30 minutes until it reaches an internal temperature of at least 145°F on a food thermometer. Do not overcook the fish.
While the fish is baking, prepare the garlic cream sauce.
Turn on the oven broiler, and broil for 4–5 minutes on high or until browned.
Remove the flounder from the oven.

For the Garlic Cream Sauce:

Saute the garlic in 1 Tablespoon of olive oil in a hot pan.
Add the whipping cream and broth. Combine well.
Add 3 – 5 Tablespoons of flour, depending on how thick you want the sauce.
Continuously whisk until sauce begins to thicken, about 10 – 15 minutes. Set aside.
Cover fish with garlic cream sauce and enjoy!