Post your favorite flounder and crab recipe here:

Find Paul prudhommes (sp?) stuffed flounder recipe and get to work. Look no further

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.

Use the first recipe in the thread I linked for the whole, stuffed flounder. That's Paul's recipe. Have fun and good luck.