Text 36165, 102 rader
Skriven 2010-03-26 06:40:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Stuffed Flounder
========================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DS> "Stuffed" fish is perhaps a misnomer.  It usually refers to a crab
 DS> mixture placed on top of the filet and cooked with it.  Not at all like
 DS> the stuffing one might put into a bird.

 DD> Beg to differ - see either of the stuffed flounder recipes I have
 DD> posted here. Both involve placing the stuffing into the flesh/cavity of
 DD> the fish. I've seen it done the way you say - but, always gave it a
 DD> miss after the first time.

 NB> Around here, one sometimes sees it similar to what Dale is describing,
 NB> but more often a fillet of fish is wrapped around said stuffing.  Often
 NB> the stuffing includes some sort of finely crumbled breading mixed into
 NB> the crab mixture.

I have seen, at Robert's Seafood, a frozen example, using a relatively thick
puck of fish on the bottom and a mound of crabmeat & bread (mostly bread
crumbs, I suspect) stuffing surrounded by a couple thinnish filets of fish
attached somehow to the bottom puck of thick flesh. I have considered a time or
two giving it a shot. Then shrugged my shoulders and gone on to other things in
the store. The stuffing looks a lot like the "crabmeat" stuffing served by the
Red Lobster. I haven't tried it to see of the tastes are similar.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Roasted Maine Lobster w/Crabmeat Stuffing
  Categories: Seafood, Stuffing, Citrus
       Yield: 2 servings

MMMMM-------------------------STUFFING------------------------------
       1 lb Blue crabmeat
       1 ts Shallot; minced
       1 ts Parsley; chopped
       1 tb Mayonnaise
       1 tb Bread crumbs
       1 lg Whole egg
       1 ts Lemon juice
     1/8 ts Worcestershire sauce

MMMMM--------------------------LOBSTER------------------------------
       2    Whole Maine lobsters; 1 1/4
            - pounds each
       8 tb Butter; in pieces
       1 ts Paprika
       2 tb Lemon juice

  As if roasted Maine lobster alone weren't enough, these hold
  a heavenly surprise. The luscious crabmeat stuffing makes
  every bite doubly divine.

  Crabmeat Stuffing Preparation:

  Blend all ingredients except crab.

  Fold in crabmeat, refrigerate.

  Lobster:

  Split lobsters lengthwise with a large knife, remove stomach
  sac.

  Place equal portions of crab stuffing in each head.

  Crack claws with the blunt side of knife.

  Pour lemon juice on tail meat, then sprinkle with paprika
  and dot with pieces of butter.

  Bake in a 400øF oven for 15 minutes.

  Serve with melted butter and lemon wedges.

  Chef's Tip:

  To clean crabmeat of shell pieces and cartilage, spread
  chilled crab over a cookie sheet and place under a red-hot
  broiler on top rack for 30-60 seconds. Bone fragments will
  be easy to pick out at this time.

  Serves 2

  MM Format by Dave Drum - 25 March 2010

  From: http://www.redlobster.com/kitchen/recipes

  Uncle Dirty Dave's Archives

MMMMM



ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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