Monday is Crab Stuffed Flounder Day. I enjoy finding these random Food Holidays and planning a meal around them.
Who knew Crab Stuffed Flounder Day was to be celebrated? After you enjoy this meal, you’ll put it on your food calendar for next year!
CRAB STUFFED FLOUNDER
1 stick unsalted butter
1 rib celery, finely diced
1 small onion, finely diced
1/4 cup fresh parsley, minced
6 oz. jumbo lump crab meat picked through for any shells
1/2 cup Italian breadcrumbs
1 tablespoon lemon juice
Coarse salt and freshly ground pepper
1/4 teaspoon Old Bay Seasoning
6 flounder fillets (about 2 pounds total)
1/4 teaspoon paprika
Lemon wedges and zest
Heat oven to 400 degrees. Spray a 9x13 baking dish. Using a large skillet, melt 4 tablespoons of the butter over medium heat and sauté the celery and onion until translucent (about 5 minutes). Remove from heat.
Stir in parsley, crab meat, bread crumbs and lemon juice. Season with salt and pepper, and Old Bay seasoning. Divide the crabmeat mixture evenly over fillets. Beginning with the narrow end of the flounder, roll each piece jelly roll style and secure with a toothpick.
Place the rolled fillets seam side down in the baking dish. Melt the remaining butter and drizzle over the fillets and sprinkle the tops with paprika. Bake until fish flakes easily with a fork, about 18 to 20 minutes. Zest lemon over the top and garnish with lemon wedges. Serve immediately over steamed white or brown rice.
MIXED GREEN SALAD
I like to serve this mixed green salad alongside the crab stuffed flounder. The lemon juice-based dressing is a nice contrast to the richness of the main course. Use a jar with a snug fitting lid, add all the ingredients and shake the jar to blend thoroughly. The amount of lemon juice will depend on the size of the lemons you use, but a good starting point is 3 to 4 tablespoons of juice. It’s better to start with less and add more to your taste.
1 cup light olive oil
1 1/2 cups freshly grated Parmesan cheese (use the best you can afford!)
3 to 4 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 garlic cloves, grated
1/4 teaspoon dried Italian seasoning
1/8 teaspoon red pepper flakes
Add all ingredients to a jar, make sure the lid is on TIGHT and shake to mix. If you’re not using immediately, refrigerate. When ready to serve, let dressing reach room temperature and shake to blend.
Place washed and dried salad greens in a large bowl. Drizzle with salad dressing and toss to coat the greens. Top with croutons if desired.
TOASTED CIABATTA BREAD WITH ITALIAN HERB BUTTER
I enjoy this version of garlic bread that is loaded with fresh herbs. You’ll need to make the butter first.
1/2 stick butter, softened
Pinch of salt
1 clove garlic, chopped
2 tablespoons freshly grated Parmesan cheese
8 to 10 oregano leaves
3 to 4 medium basil leaves
Using a small food processor, add all ingredients and pulse a few times to begin to combine. Once the garlic is minced, process on high speed for 5 to 10 seconds to thoroughly blend ingredients. Use immediately or transfer to a covered bowl and refrigerate.
Spread a small amount of butter on Ciabatta rolls and place on a baking sheet. Place under a hot broiler for a few minutes until butter has melted and bread is toasted. Serve immediately.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and email@example.com. She also is a contributing writer for Gadsden Style magazine, a publication of The Gadsden Times.