Canned crab meat is a great shortcut in making so many recipes where the crab is being used as an accompaniment. I usually don’t use the canned if I’m using crabmeat as a standalone, like stuffed crab salad. Although when I’m making a crab – corn chowder, I can go either way. But with this recipe, canned crabmeat for the stuffing is a great way to use canned crabmeat when you run across a good sale on it.
- 4 pounds whole flounder – cleaned, rinsed and dried
- 1 pound crabmeat, shredded
- 3 or 4 tablespoons olive oil
- 1/2 large onion, minced
- 1 bunch green onions, chopped
- 1/2 green bell pepper, chopped
- 1 stalk celery, minced
- 3 cloves garlic, minced
- 1/4 teaspoon old bay seasoning
- 1/2 cup dry bread crumbs
- salt and pepper to taste
- 2 tablespoons butter, softened
Preheat oven to 350 degrees F.
Lightly grease a large casserole dish or a baking sheet lined with tin foil. Heat olive oil over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft. Then remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
Now, rub the flounder skin and cavity with butter. Stuff the cavity with crab mixture and place in prepared pan. Bake this for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
The more adventurous cook will take the flounder head, put it in a pot of water with some celery trimming, left over onion ends, top and bottom of the green pepper that would otherwise been thrown out and other aromatics lying around, perhaps one of those soy sauce packets from the Chinese take-out, and make a fish stock. Then you use the fish stock to make couscous to serve with the flounder.