I wanted to go back into some old recipes that I haven’t made in centuries one of which is a wonderful crab meat stuffed flounder that I made for the first time in 1969, the dark ages and I am still shocked that I took on such a task I mean at 21 I could not imagine boning a whole flounder and needless to say in those days you just asked around to get instructions on boning a flounder. Flounder is a very popular fish in our area and of course I figured that the local fish market knew how to bone he flounder, well not the way I wanted it, but a wonderful guy at the market took on the task since I supplied him with a video on the process (there are several videos out there) and he did a fantastic job and we had enough fish for 4 people.
The stuffing was simple and not overwhelmed with anyone seasoning or ingredient. For the about 3-4 pound flounder I used 6 ounces of lump crab meat, 4 tablespoons melted butter, 1/4 finely diced, 1 small shallot, finely diced, minced parsley about 1 tablespoon, a few pinches of Phillips seafood seasoning. salt, pepper, 2 teaspoons, fresh lemon juice, 1 tender rib of celery, finely diced and a sprinkle of Slap Ya Mama’s seasoning. Melt the butter in a saucepan or small skillet add the celery and shallot sauté for 4 minutes to soften, cool for 5 minutes and gently blend in all of the ingredients, open the flounder and fill with stuffing and fold the sided fillets on top of the stuffing, it won’t close completely. Line a sheet pan with foil, spread a thin layer of soft butter over foil or use additional melted butter.
Preheat the oven to 375º…roast fish for 20-25 minutes or until the fish flakes easily.
Notes: The fish can be prepared ahead of time and refrigerated until time to roast. Also, you can use small fish for individual servings…