Anything Stuffed with Crab is a Delicious National Day

I adore crab. There are countless fond memories involving crab. One of my favorites has to be to get some crab at Fisherman’s Wharf in San Francisco, pick up some fresh baked Sourdough Bread and a jug of wine. Then sit on the beach enjoying an amazingly simple picnic and watch the sun go down. That was a long, long time ago.

These days, the Wharf is too crowded, the sweetness of crab is a real hit and miss, and worst of all the beach is not so clean. But the sunsets are still beautiful.

Now that Hubby has turned me into a true Fish Eater beyond my mother’s frozen breaded fish-sticks, I’ve discovered a whole new world of flavors and textures and ways to bring delicious foods together. Flounder is a delicate fish with a hint of sweetness. Just as crab meat is sweet and subtle. The two pair beautifully together. So much so that the powers that be have declared today National Crab Stuffed Flounder Day. Aren’t we lucky?

Crab-Stuffed Flounder with Herbed Aioli
Stuffed Flounder
1 tablespoon Chives
1 Egg
2 tablespoons Milk
1 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
Dash hot pepper sauce
1 lb Lump Crabmeat
6 Flounder Fillets (6 oz each)
Paprika as desired

Heat oven to 400 degrees. Spray a 15-inch by 10-inch by 1-inch baking pan with cooking spray. Set aside until ready to use.

Mince chives, place in a small bowl with the egg, milk, mayonnaise, mustard and a dash of hot pepper sauce. Mix well; gently fold in crab. Set filling aside.

Cut the Flounder Fillets in half width-wise; place 6 halves into the prepared baking pan. Spoon crab mixture over fillets; top with remaining Flounder Filet halves. Sprinkle with paprika.

Place stuffed flounders into the heated oven. Bake for 20 minutes or until fish flakes easily with a fork. While the flounder bakes, make the aioli.

Aioli
1/3 cup Mayonnaise
2 teaspoons Lemon Juice
2 teaspoons Chives
2 teaspoons Italian Parsley
1 Garlic Clove

In a small bowl, combine the mayonnaise with lemon juice. Mince chives, parsley and garlic. Whisk into the lemon-mayonnaise.

When ready to serve, carefully transfer the stuffed flounder to a serving platter or individual plates. Dollop with Aioli and serve.

If desired, serve with slices of lemon.

Just one more thought – a week from today is Fat Tuesday. And you know what that means? The Lenten Season is nearly upon us. This dish sure would make a great impression one Friday evening, don’t you think?

And hey, if we can’t laugh at ourselves, who can we laugh at?

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen