Flounder with Crabmeat Stuffing & White Wine Sauce
Servings: 8
Ingredients
- 1 medium onion chopped
- 1/4 cup butter
- 3 ounces canned mushrooms chopped
- 7 1/2 ounces canned lump crab meat drained
- 1/2 cup saltine cracker crumbs
- 2 tablespoons parsley chopped
- 1/2 teaspoon salt
- pepper to taste
- 2 lbs. flounder fillets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/3 cup dry white wine
- 4 ounces Swiss cheese shredded
- paprika
Instructions
- In skillet, cook onion in 1/4 cup butter till tender, but not brown. Stir
- in mushrooms, crab meat, cracker crumbs, parsley, 1/2 teaspoon salt and a dash
- pepper. Cut flounder fillets into 8 pieces and spread mixture over
- fillets. Roll fillets and place seam side down in a baking dish so that
- there is not much room left over.
- In saucepan, melt 3 tablespoons butter. Blend in flour and teaspoon
- salt. Add milk and wine to saucepan. Cook and stir until mixture
- thickens and bubbles. Pour over fillets.
- Bake in a 400 degree oven for 25 minutes. Sprinkle with Swiss cheese and
- paprika. Return to oven and bake 10 minutes longer or till fish flakes
- easily with fork.
- Notes:
- 1 tablespoon cornstarch equals 2 tablespoons flour if you need to substitute.
Notes
Recipe By: Better Homes & Gardens Cookbook
Serving Size: 8
Serving Size: 8
This stuffed flounder is my family’s favorite recipe. Unfortunately I lost the page out of my cook book from making it so often. Im sure I could make it from memory since I’ve made it so often. I am very happy to have found your site and the recipe posted. I’m making it for dinner tonight.
Delicious!!!