You Win Some, You Lose Some: Stuffed Flounder (& the side dish that went awry)

epic failI beamed with pride about this side dish.  I’d never seen it before in cookbooks and “wow, it’s going to fabulous!” Boy was I wrong!  A couple of weeks ago, Mr. Cheese and I made mock mashed ‘potatoes’ with cauliflower and the other day I had an epiphany that we should fry them up, like potato pancakes.  This was not a good idea.  Although the oil was super hot, they still absorbed every bit of it.  The end results was super soggy and mushy, albeit browned, cauliflower cakes.  Egh!  Perhaps I didn’t drain enough of the liquid from the vegetable, or maybe I used too much oil.  If any of you readers happen to create a more fabulous, comparable side dish with cauliflower, please do share. 

Why I chose stuffed flounder to be the star, I’m not sure, but at least that panned out.  (get it, panned out..?)  We made our basic crab cake mixture, then stuffed the heck out of the flounder and baked it.  The smell of seafood throughout the house made me want to grab a Corona, some binoculars and go search for dolphins on the horizon.  Such a beautiful aroma.  The flounder and crab cooked up divine.  Now, how to perfect that side dish…

Stuffed Flounder

  • 8 ounces lump crab meat, picked cleancrab meat
  • 1 egg
  • 1/4 cup light mayonnaise
  • 1 Tablespoon brown mustard
  • 1 Tablespoon Worcestershire sauce
  • 1/4 cup bread crumbs
  • 1 scallion, diced
  • 1 Tablespoon cilantro, chopped fresh
  • 1 & 1/2 pounds flounder fillets (we had 2 pieces, total)
  • 1/4 cup of olive oil
  • 1/4 cup of lemon juice
  • salt and pepper, to taste

How to Make It!

In a bowl, mix the crab meat, mustard, mayonnaise, Worcestershire sauce, scallion, cilantro, egg and bread crumbs together.  Stir well to combine, being careful not to break up the lumps of crab meat.  Set aside.

success!Rinse the flounder and pat dry with paper towels, then rub with olive oil, sprinkle with lemon juice and lightly sprinkle with salt and pepper.  With a very sharp paring or boning knife, cut a slit in the middle of the fish, about halfway deep, then slice into the fish in either direction, horizontally.  The idea is to sort of butterfly the top part of the flounder.                                                  

Lift open each flap and stuff with the crab meat mixture, folding the flaps back over.  Bake in a preheated oven, at 400 degrees for 25 -35 minutes, until done.  Serves 2-4






About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in Crab, flounder, food, recipes, Seafood and tagged , , , , . Bookmark the permalink.

2 Responses to You Win Some, You Lose Some: Stuffed Flounder (& the side dish that went awry)

  1. heh, that’s hilarious! The thing about making zucchini, corn or whatever kind of yummy vegetable fritters or pancakes, is NOT to add a half cup of flour. We were trying to avoid the carbs. Which, I’m sure, is why they were horrible. ;))

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