Louisiana Blue Crab Stuffed Flounder
INGREDIENTS
•
1/2 cup unsalted butter
•
1 cup diced yellow onion
•
1 cup diced celery
•
1 cup diced green bell pepper
•
1/2 cup diced red bell pepper
•
3 cloves garlic, minced
•
1 cup sliced green onion
•
1 3/4 teaspoons salt, divided
•
3/4 teaspoon ground black pepper, divided
•
3/4 teaspoon dried thyme leaves
•
1/2 teaspoon dry ground mustard
•
1/2 teaspoon cayenne pepper
•
1 1/2 cups shellfish stock
•
2 tablespoons white wine
•
8 ounces Louisiana crabmeat, picked free of shells
•
1/4 (16-ounce) loaf stale French bread, diced and toasted
•
1/2 cup bread crumbs
•
6 (8- to 10-ounce) fillets fresh flounder, skinned and deboned
•
6 long bamboo skewers, soaked in water 30 minutes
•
1 cup all-purpose flour
•
1/4 cup clarified butter
•
Lemon Butter Sauce, recipe follows
•
Garnish: microgreens
•
Lemon Butter Sauce
•
Ingredients
•
1/2 cup white wine
•
4 1/2 teaspoons minced shallot
•
1 tablespoon red wine vinegar
•
1 tablespoon Crystal hot sauce
•
Zest of 1 lemon
•
Juice of 2 lemons ( 1/3 cup to 1/2 cup)
•
1 cup unsalted butter, cubed
•
Instructions
•
In a medium saucepan over medium heat, combine wine, shallot, vinegar, hot sauce, and lemon zest and juice. Cook until reduced by 3/4. Slowly whisk in butter until incorporated. Strain, discarding solids. Keep warm until serving.
Comments & Reviews
Just A Pinch Sweepstakes