The gourmet group has been talking for a long time about having one of our monthly gatherings in Hackberry where one of the couples has a fishing camp. Now, in case you don’t know Hackberry, it’s in south Louisiana about 2 1/2 hours from Houston. The fishing there is real good so no question, gourmet would be all about seafood.
Crab Stuffed Flounder
Sprinkle flounder filets with salt and pepper. Top filet with crab cake mix, sprinkle with paprika and top with second filet. Place in an oiled baking dish and bake in a 350 oven for 20 minutes. Without removing the dish from the oven, turn the oven to broil and cook for 5 minutes more. Remove from the oven and top with a medallion of crab butter and a sprinkling of parsley.
Crab Cake Mix
1 1/2 T. butter
3 green onions, thinly sliced
1 clove minced garlic
1 t. chopped parsley leaves
1 small green pepper, finely chopped
1/8 t. cayenne pepper
1/8 t. garlic powder
3 T. heavy cream
1 1/2 T. spicy mustard
1/2 lemon, juiced
2 T. mayonnaise
10 saltine crackers, crumbled
1/2 lb. each lump and claw crabmeat
salt and pepper to taste
In a medium skillet, melt the butter and saute the onions, garlic, parsley and pepper until soft. Let cool.
In a mixing bowl, combine all ingredients. This makes enough for 8 servings.
2 ozs. claw crabmeat
2 sticks unsalted butter, softened
1 T. cajun seasoning
1 green onion, thinly sliced.
Fold the ingredients together until smooth. Shaped into a log on parchment or waxed paper. Roll up and place in the freezer until hardened.
Even though there are several steps to this recipe, it is not difficult to prepare, and let me tell you the finished dish will bring moans of satisfaction!
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