Crabmeat-Stuffed Flounder Roulades
Get this all-star, easy-to-follow Crabmeat-Stuffed Flounder Roulades recipe from Emeril Lagasse
Directions Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.Place the crabmeat in a large...
- Yield: 4
- Cooking time: 0 Hour 30 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
- 3 tablespoons unsalted butter
- 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
- 1 1/2 teaspoons Essence, recipe follows
- 1/4 cup minced yellow onion
- 2 tablespoons minced celery
- 2 tablespoons minced green bell pepper
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
- 3/4 cup crushed butter crackers (recommended: Ritz)
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
- 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
- 3 tablespoons melted unsalted butter, for drizzling over the fish
- Green Beans Almandine, recipe follows
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