![]() Cook, uncovered, until tender, 5 to 7 minutes. Carefully add the beans and return to a boil. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Trim the green beans by snapping the ends off. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie TirschĤ tablespoons (1/2 stick) unsalted butter Serve immediately with Green Beans AlmandineĮmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. ![]() Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Remove from heat and let cool.Īdd the cooled vegetables to the crabmeat and toss gently to combine. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. ![]() In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Cover with plastic wrap and refrigerate until ready to use. Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside. Position rack in center of oven and preheat the oven to 350 degrees F. Please adjust as to your taste and portion size.Home > Recipes > Flounder Recipes > Crabmeat-Stuffed Flounder Rouladesġ/2 pound fresh lump crabmeat, picked over for shells and cartilageĢ tablespoons finely chopped fresh parsley leavesģ/4 teaspoon Emeril's Hot Sauce or other red hot sauceģ/4 cup crushed butter crackers (recommended: Ritz)Ĥ (6 to 8-ounce) flounder fillets, skinless, pin bones removedĢ lemons, 1 cut into thin slices and 1 cut into wedges for servingģ tablespoons melted unsalted butter, for drizzling over the fish This recipe has been reduced – but not tested at this scale. Makes 2 cupsĭisclaimer: All our recipes were originally designed for much larger batch size. Whisk in cold butter 2-3 pats at a time until incorporated. To a sauté pan over medium heat, add shallots, wine, vinegar and lemon juice. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Combine all ingredients in a large bowl and thoroughly blend. ½ pound fresh Crabmeat, picked for shells Serve topped with Lemon Caper Beurre Blanc.Ģ oz fresh Spinach, washed and rough chopped Bake at 350 degrees for about 6 minutes or until cooked throughout. Place two rolls of flounder over wilted spinach. Place 2 ounces of wilted spinach in the bottom of each dish. Spray 4 individual casserole dishes with pan release spray. Roll each filet up and secure with a tooth pick. Spread 1 ounce of Crab & Spinach Dip over each filet. Lay filets out flat and season with salt & pepper. 8 oz wilted Spinach (sauté in olive oil to wilt)Ĩ fl oz Lemon Caper Beurre Blanc (see recipe)
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