Crab Stuffed Flounder (Paula Deen) Recipe

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Ingredients:

Serving

2 (10-oz) flounder fillets
1/2 tsp salt
1/2 tsp freshly ground black pepper
uncle bubba's crab cake mix, recipe follows
1/2 tsp paprika
cooking spray
1 (1-inch) slice crab butter , recipe follows
fresh parsley, for garnish
recipe courtesy uncle bubba
1 1/2 tbsp butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 tsp chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 tsp cayenne pepper
1/8 tsp garlic powder
3 tbsp heavy cream
1 1/2 tbsp spicy mustard
1/2 lemon, juiced
2 tbsp mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 lb lump crabmeat , picked clean of shells
1/2 lb claw crabmeat , picked clean of shells
salt and freshly ground black pepper
2 oz claw crabmeat , picked clean of shells
2 sticks unsalted butter, softened
1 tbsp seafood base
1 green onion, thinly sliced

Directions:

Preheat the oven to 350 degrees F.
Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
Crab Cake Mix:
In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
Yield: 24 ounces
Crab Butter:
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2761.92 Kcal (11564 kJ)
Calories from fat	2261.86 Kcal
		% Daily Value*
Total Fat	251.32g	387%
Cholesterol	1023.75mg	341%
Sodium	2834.97mg	118%
Potassium	641.33mg	14%
Total Carbs	18.39g	6%
Sugars	6.02g	24%
Dietary Fiber	5.02g	20%
Protein	115.48g	231%
Vitamin C	86.9mg	145%
Vitamin A	2.5mg	83%
Iron	2.6mg	15%
Calcium	400.2mg	40%

Amount Per 100 g
Calories	244.51 Kcal (1024 kJ)
Calories from fat	200.24 Kcal
		% Daily Value*
Total Fat	22.25g	387%
Cholesterol	90.63mg	341%
Sodium	250.97mg	118%
Potassium	56.78mg	14%
Total Carbs	1.63g	6%
Sugars	0.53g	24%
Dietary Fiber	0.44g	20%
Protein	10.22g	231%
Vitamin C	7.7mg	145%
Vitamin A	0.2mg	83%
Iron	0.2mg	15%
Calcium	35.4mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

75.4

Points
77

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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