1 lb flounder fillet
2/3 cup butter, divided
1/3 cup chopped celery
1/3 cup chopped onion
2 cups chicken-flavored dry bread stuffing mix
5/8 can lump crabmeat
5/8 can small shrimp, liquid reserved
3/4 tsp Old Bay seasoning
Preheat the oven to 300°F. Cut small slit in each flounder fillet to create pocket.
Melt 1/2 cup of butter in a skillet over medium heat. Sauté the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Save by using Sweet Vidalia Onions and Serve with Baby Carrots.
Prices Valid July 17, 2016 to July 23, 2016
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