Larry- I see you're from Parksley. The recipe I use is the closest to the Trawler's stuffed flounder in Exmore. At least it's close to the old Trawler's, before the new management took over last year.

Believe it or not, the best recipe for the crab imperial part is right off the shaker can of Old Bay seasoning! It's their recipe for crabcakes.

I start off by scaling the flouder and cutting it off of one side whole. This gives you two giant fillets per fish with the skin on. I like to use the white side for stuffed flounder because the white side is thinner. The dark side works, but sometimes on big fish, it's too thick to cook through the fish and crab stuffing.

When I prepare to bake them, I use an oblong cast iron skillet that is about the size of the fillet. If you don't have one, then don't sweat it. You can just use a plain old cast iron skillet. I'll heat this skillet up on the grill or in the oven at 500-600 degrees. I then take the skillet off and plop a good sized pat of butter in the skillet and rotate the burning butter aroud till it's all coated inside.(this will "brown" the butter instantly) Next, I take the fillet and lay it Flesh side down on the skillet to coat the flesh and to sear it. I flip it around almost immediately and lay the Skin side down on the skillet. I'll then sprinkle on a little lemon-pepper seasoning and some salt.

Now we're ready for the crab! Put the crab recipe from Old Bay on top of the Flesh side of the flounder. Don't make it too thick, about a half inch or better will do. After the entire fillet is covered with crab, I'll put a pat or two of butter on the crab. Put the skillet with fillet and crab into the preheated oven at 450 for about five minutes. After five minutes, I turn the heat up to broil. I'll broil the crab till golden brown. When it's golden brown, then it's done.

I'll serve this with rice and green beans and it's definitely a hit around my house.

Good luck with the stuffed flounder!


Notch

 

Larry, rather than trying to stuff the flounder.......I prefer to stuff me with flounder. For the past two days I haven't been real good at it![sad]

Looks like you had better luck with yours. When you got a good thing going.....why change it?[wink]

 

Take 1/2 stick of softened butter, and mix with one to one and a half cups of shredded parmasean cheese, cut up some green onions, mix all of that together, slather all over the fillet, then bake it at 400 degrees for about 10 minutes, then turn the broiler on until the cheese gets golden brown. Then bring it over to my house and I'll show you how to eat it[wink]
Who gave you a flounder ?

 

Larry - Try this:

Take the fillet (I get 4 pieces off each flounder) and turn it on it's side with the "fin" side towards the bottom. Bring the two ends together and toothpick them to each other, forming a "cup". Fill the cup with your favorite crab recipe. Roll the whole deal in House Autry (or other breader), and deep fry to a golden brown. I like to cover it with a little lemon and hollandaise sauce.

Made this for a family dinner a while back.... Mom left with a red face from all the folks slapping her.

 

"Who gave you a flounder?" is the funniest thing I've seen on this board in a while.

[tongue]