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Posted by
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Post your favorite flounder and crab recipe here:
Posted by W on 7/25/13 at 2:32 pm00
I don't have one.
Thinking along the lines of crab stuffed flounder.
What y'all got?
Thinking along the lines of crab stuffed flounder.
What y'all got?
re: Post your favorite flounder and crab recipe here:Posted by Geaux2Hell on 7/25/13 at 2:39 pm to W
Find Paul prudhommes (sp?) stuffed flounder recipe and get to work. Look no further
re: Post your favorite flounder and crab recipe here:Posted by OTIS2 on 7/25/13 at 2:40 pm to Geaux2Hell
quote:Truth. Best ever. It's in Louisiana Kitchen, which I have at home, not at my office.
Find Paul prudhommes (sp?) stuffed flounder recipe and get to work. Look no further
re: Post your favorite flounder and crab recipe here:Posted by Tommy Patel on 7/25/13 at 2:53 pm to W
Baked Crab-Stuffed Flounder & Champagne Cream Sauce
Ingredients:
Serves 2
2 flounder fillets, about 1/2 pound
1 c cooked crab meat, picked through carefully for shells
1 c asparagus, chopped
1 tbsp butter, for dotting
1/8 tsp smoked paprika
Salt, to taste
Pepper, to taste
Olive oil, for drizzling
Champagne Cream Sauce:
1 tbsp butter
1 clove garlic, minced
1/2 c heavy cream, room temperature
1/4 c champagne, room temperature
3/4 tbsp Parmesan cheese, grated
Dash smoked paprika
Smidgen pepper
Fresh basil, chopped, for garnish
Directions:
Preheat oven to 350 degrees.
Place 1/2 c of the cooked crab on the end of each flounder fillet. Reserve a few pieces of the crab as a garnish, if desired. Carefully roll the flounder fillets over top of the crab meat. Place the rolls seam-side down in a lightly greased baking sheet. Season the rolls with salt, pepper and a little smoked paprika. Dot the tops with butter.Bake the flounder rolls in the preheated oven, uncovered, for 30 minutes, or until the flounder flakes easily.
Ingredients:
Serves 2
2 flounder fillets, about 1/2 pound
1 c cooked crab meat, picked through carefully for shells
1 c asparagus, chopped
1 tbsp butter, for dotting
1/8 tsp smoked paprika
Salt, to taste
Pepper, to taste
Olive oil, for drizzling
Champagne Cream Sauce:
1 tbsp butter
1 clove garlic, minced
1/2 c heavy cream, room temperature
1/4 c champagne, room temperature
3/4 tbsp Parmesan cheese, grated
Dash smoked paprika
Smidgen pepper
Fresh basil, chopped, for garnish
Directions:
Preheat oven to 350 degrees.
Place 1/2 c of the cooked crab on the end of each flounder fillet. Reserve a few pieces of the crab as a garnish, if desired. Carefully roll the flounder fillets over top of the crab meat. Place the rolls seam-side down in a lightly greased baking sheet. Season the rolls with salt, pepper and a little smoked paprika. Dot the tops with butter.Bake the flounder rolls in the preheated oven, uncovered, for 30 minutes, or until the flounder flakes easily.
This post was edited on 7/25 at 3:01 pm
Read here. And use the cheddar...the recipe is unbeatable, not hard, and worth every second of prep time.
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