Succulent flounder stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle... Seafood Boil | Seafood Dishes | Seafood | Seafood Recipes | Seafood Soup | Seafood Pasta
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: salt and pepper - to taste garlic chives - 2 tablespoons chopped finely butter - 2 tablespoons (Use dairy free margarine if lactose intolerant) lemon - juice of one lemon 1 tsp ground coriander And so on.
Instructions:
First. Preheat oven to 190 degrees C (375 F)
Step 02, In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
Next, Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
