|Recipes From a Very Small Island|
|by Martha Greenlaw|
The very best New England recipes from America's most beloved fisherman -- and her mother!A New England cookbook from Linda Greenlaw and her mother.
1 - 10 of 37 for stuffed flounder crabmeat
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Heat a large ... Gently fold in crabmeat and 2 teaspoons ... spray. Place 1 flounder fillet skinned-side up ... is white and flakes easily with a fork.
Rinse and dry the flounder. Remove the shell from crabmeat and add next ... temperature to 450 degrees and bake 6 minutes or until golden and bubbly. Serves 4.
Simmer peppers, onions, ... and parsley. Add crabmeat and toss lightly ... with white wine sauce, sprinkle with paprika and decorate with parsley. Serves 8.
Carefully pick though crabmeat. Mix in ... Place 4 pieces flounder on bottom of ... 15 minutes. No need to turn. Mushrooms only take about 5 to 7 minutes.
In a blender, ... smooth sauce. Place crabmeat and shrimp in ... 4 pieces of flounder on a baking ... butter on each stuffed flounder. Add a ... when done. Serves: 4.
In saucepan, cook ... 30-35 minutes. Place under broiler and brown slightly. Note for busy cooks: Crabmeat stuffing can be prepared ahead of time and frozen.
Cut thin fillets into 8 pieces of equal size. Liberally spray 4 individual oven-proof oval gratin dishes (or shallow nonstick baking pan) with ...
In skillet, cook ... skillet. Mix. Lay flounder, skin side ... tiny bit of milk and place n oven until heated through. Fish should flake easily. Serves 8.
Must be made ... Add shrimp and crabmeat and toss gently. ... Wrap immediately in freezer paper and then waxed paper, tying the ends tightly with string.
Combine crabmeat and slightly beaten ... Add sherry and cheese. Stir until cheese melts. Serves 4-6. This is a great recipe. Very nice for entertaining.
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