| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 |
Ingredients
- 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
- 1 1/2 teaspoons Essence, recipe follows
- 1/4 cup minced yellow onion
- 2 tablespoons minced celery
- 2 tablespoons minced green bell pepper
- 3 tablespoons unsalted butter
- 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon Emeril’s Hot Sauce or other red hot sauce
- 3/4 cup crushed butter crackers (recommended: Ritz)
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
- 3 tablespoons melted unsalted butter, for drizzling over the fish
- Green Beans Almandine, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 pound green beans
- 5 cups water
- 1 1/2 teaspoons salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 (2 1/4-ounce) package sliced almonds
- 2 tablespoons chopped parsley leaves
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
Instructions
- Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
- Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
- Combine all ingredients thoroughly.
- Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
- Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
- Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
- Using an oven mitt or pot holder, remove from the heat and serve.
Reviews
Absolutely wonderful
Came out great, easy to make, nice and flaky. Highly recommend
We’ve made this for years and it’s great! A family favorite. The recipe copy I have has 5 stars with 30 reviews. A keeper in our house!
Well done Emeril, great taste, easy to make, everyone loved It! Next time I will make it with unsalted butter to lower the salt alittle.
I am an experienced Seafood Cook and I thought This Recipe was GREAT!
Thanks Emeril!
Thanks Emeril!
DELICIOUS! Seemed like a lot of steps, but so worth it. Next time I make this, I will watch the salt, especially when using salted butter. Otherwise, you will not be disappointed. Everyone LOVED it!! I served this with steamed broccoli and roasted potatoes.
Absolutely delicious. Pretty easy to make, and definitely fills the belly. Served with the green bean almandine recipe as well as a side of white rice. My family loved it. Definitely adding these to recipes to my recipe box.
The best stuffed flounder. Left over stuffing makes a great crab cake. Made this many times. We add an extra pinch of cayenne pepper for a little touch more heat. Always add more diced peppers and onions and celery. Great layers of flavor. Used Club crackers instead of Ritz.