Louisiana Blue Crab Stuffed Flounder

Louisiana Blue Crab Stuffed Flounder Recipe

Since meeting in the famed kitchen of Brennan’s on Royal Street in New Orleans, Chefs Keith and Nealy Frentz have been showing their love for Louisiana seafood on a daily basis. In 2006, they opened their cozy restaurant Lola in a former caboose in Covington’s historic downtown, were named Chefs to Watch in 2009, and went on to be crowned King and Queen of Louisiana seafood. This Louisiana Blue Crab Stuffed Flounder is one of their springtime favorites.

Louisiana Blue Crab Stuffed Flounder
Serves 6
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  1. ½ cup unsalted butter
  2. 1 cup diced yellow onion
  3. 1 cup diced celery
  4. 1 cup diced green bell pepper
  5. ½ cup diced red bell pepper
  6. 3 cloves garlic, minced
  7. 1 cup sliced green onion
  8. 1¾ teaspoons salt, divided
  9. ¾ teaspoon ground black pepper, divided
  10. ¾ teaspoon dried thyme leaves
  11. ½ teaspoon dry ground mustard
  12. ½ teaspoon cayenne pepper
  13. 1½ cups shellfish stock
  14. 2 tablespoons white wine
  15. 8 ounces Louisiana crabmeat, picked free of shells
  16. ¼ (16-ounce) loaf stale French bread, diced and toasted
  17. ½ cup bread crumbs
  18. 6 (8- to 10-ounce) fillets fresh flounder, skinned and deboned
  19. 6 long bamboo skewers, soaked in water 30 minutes
  20. 1 cup all-purpose flour
  21. 1 cup corn flour
  22. ¼ cup clarified butter
  23. Lemon Butter Sauce, recipe follows
  24. Garnish: microgreens
  1. In a Dutch oven, melt butter over medium heat. Add onion, celery, bell peppers, garlic, green onion, ¾ teaspoon salt, ¼ teaspoon black pepper, thyme, mustard, and cayenne, and cook until softened, 5 to 8 minutes. Add stock and wine. Bring to a boil, and reduce by half.
  2. Add crabmeat and French bread, and stir until thickened. If stuffing is still too wet, add bread crumbs to desired thickness. Texture should be slightly moist and firm. Set aside, and let cool.
  3. Heat oven to 400°.
  4. On a work surface, place flounder fillet smooth side up. Spoon ½ cup stuffing in middle of fillet. Roll fillet tightly around stuffing, while keeping stuffing inside. Skewer fillet diagonally, securing the top and bottom of the fillet. Repeat with remaining fillets.
  5. Season fillets with remaining 1 teaspoon salt and remaining ½ teaspoon black pepper. In a shallow bowl, combine flour and corn flour.
  6. In a large nonstick skillet, add clarified butter, and cook over medium heat. Dredge fillets in flour mixture. Gently place fillet in pan, and cook until golden brown, 3 to 5 minutes. Flip fillets, and cook 3 minutes more. Transfer fillets to oven, and cook until fillet flakes easily, 10 to 12 minutes. Serve with Lemon Butter Sauce, and garnish with microgreens, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Lemon Butter Sauce
Yields 1
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  1. ½ cup white wine
  2. 4½ teaspoons minced shallot
  3. 1 tablespoon red wine vinegar
  4. 1 tablespoon Crystal hot sauce
  5. Zest of 1 lemon
  6. Juice of 2 lemons (⅓ cup to ½ cup)
  7. 1 cup unsalted butter, cubed
  1. In a medium saucepan over medium heat, combine wine, shallot, vinegar, hot sauce, and lemon zest and juice. Cook until reduced by ¾. Slowly whisk in butter until incorporated. Strain, discarding solids. Keep warm until serving.
Louisiana Cookin https://www.louisianacookin.com/



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