S/V Mother Ocean
07-07-2007, 12:04 AM
Get the fishing rod out, take the dink over to that creek mouth flowing into the bay and catch dinner. Everything else you should have in your storage locker/freezer.
FLOUNDER STUFFED WITH CRAB AND SPINACH
Approximately 1 lb. flounder fillets, about 4 nice pieces, skinned
1/2 bag fresh spinach (1 box frozen chopped spinach)
1 can crab legs or fresh crabmeat
1/2 Cup shredded cheddar cheese (4 oz.)
Garlic salt
Pepper
Paprika
Oregano
Butter
4 strips of bacon
Preheat oven to 375 degrees.
Drain crabmeat, rinse with water and squeeze 1/2 lemon on top.
Clean, de-stem and slightly chop spinach. Grate the cheese, and then melt 1-2 tablespoons butter in sauté pan. Add spinach and cook until wilted. Season to taste, with garlic, pepper, and oregano. Add crabmeat and cook until heated thoroughly. Let mixture cool slightly and then add grated cheese. Stir enough to be able to mold mixture when needed. Set aside.
Take cookie sheet or other flat pan with sides. Spray with Pam cooking oil
Line up flounder next to each other.
Divide spinach mixture into four mounds and place mound in middle of each flounder fillet.
Wrap both ends of flounder up to fit snugly around stuffing. Wrap a bacon strip around each rolled up fillet. Then turn the whole thing upside down so that where the ends meet is on the baking sheet. Place dabs of butter or spray with Pam, and sprinkle paprika on top of each piece.
Bake at 375 degrees for approximately 20 minutes. Check at 15 minutes.
Fish is done when it is white and flakes easily when pried with a fork.
Don't have any spinach? use the crab cake recipe below as a stuffing. It's just as good.
(1 lb. fresh, frozen or caned crab meat
1 slightly beaten egg
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon seafood seasoning
1 teaspoon parsley flakes
3 slices bread crumbs)
Whip up any cream or butter sauce for a topping. E-mail me for a killer Bacon-Horseradish sauce recipe to go with this.
Enjoy
Dan
FLOUNDER STUFFED WITH CRAB AND SPINACH
Approximately 1 lb. flounder fillets, about 4 nice pieces, skinned
1/2 bag fresh spinach (1 box frozen chopped spinach)
1 can crab legs or fresh crabmeat
1/2 Cup shredded cheddar cheese (4 oz.)
Garlic salt
Pepper
Paprika
Oregano
Butter
4 strips of bacon
Preheat oven to 375 degrees.
Drain crabmeat, rinse with water and squeeze 1/2 lemon on top.
Clean, de-stem and slightly chop spinach. Grate the cheese, and then melt 1-2 tablespoons butter in sauté pan. Add spinach and cook until wilted. Season to taste, with garlic, pepper, and oregano. Add crabmeat and cook until heated thoroughly. Let mixture cool slightly and then add grated cheese. Stir enough to be able to mold mixture when needed. Set aside.
Take cookie sheet or other flat pan with sides. Spray with Pam cooking oil
Line up flounder next to each other.
Divide spinach mixture into four mounds and place mound in middle of each flounder fillet.
Wrap both ends of flounder up to fit snugly around stuffing. Wrap a bacon strip around each rolled up fillet. Then turn the whole thing upside down so that where the ends meet is on the baking sheet. Place dabs of butter or spray with Pam, and sprinkle paprika on top of each piece.
Bake at 375 degrees for approximately 20 minutes. Check at 15 minutes.
Fish is done when it is white and flakes easily when pried with a fork.
Don't have any spinach? use the crab cake recipe below as a stuffing. It's just as good.
(1 lb. fresh, frozen or caned crab meat
1 slightly beaten egg
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon seafood seasoning
1 teaspoon parsley flakes
3 slices bread crumbs)
Whip up any cream or butter sauce for a topping. E-mail me for a killer Bacon-Horseradish sauce recipe to go with this.
Enjoy
Dan