Celebrate National Crab-Stuffed Flounder Day
Did you know that today, February 18th, is designated as “National Crab Stuffed Flounder Day” -per the folks at National Day Calendar, @natdaycal. This is a true cause for celebration, bringing two of North Carolina's most important fisheries -blue crab and summer flounder together in delicious harmony!
Summer flounder is a healthy resource and mainly caught in the winter months in the Atlantic Ocean, and is in fact one of NC’s most valuable finfish fisheries.
Blue Crabs support North Carolina’s most important fishery. They are the #1 fishery by pounds landed, revenue, and jobs. Over 95% are harvested from crab pots in NC, and NC Is one of the top states in Blue Crab harvest.
What does this mean for you….North Carolina provides what you need to enjoy this delicious recipe/ Crab stuffed flounder is a traditional preparation using a crabmeat stuffing (crab meat, bread or cracker crumbs, butter, and seasonings), which is either stuffed in a whole flounder or in flat or rolled fillets, and baked.
By the way, it is also National Drink Wine Day - so raise a nice glass to your Crab-Stuffed Flounder - a crisp white would be lovely, and enjoy the day.
Check out a version of this classic recipe from the Mariner’s Menu - 30 Years of Fresh Seafood Ideas
Crab-Stuffed NC Flounder
Ingredients:
6 medium, skinless North Carolina Summer flounder fillets
6 Tablespoons butter, melted
3 Tablespoons fresh lemon juice
½ teaspoon salt
Paprika
Prepare Crab Stuffing and set aside (see below).
Lightly grease baking dish, large enough to hold 3 fillets. Combine butter, lemon juice, and salt. Spread 3 Tablespoons of butter mix on the bottom of baking dish. Place 3 fillets in dish, flesh side up. Please equal amounts of Crab Stuffing on each fillet. Place remaining 3 fillets on top of stuffed fillets, flesh side down. Brush remaining butter mix on fillets and sprinkle lightly with salt.
Bake at 400 F for 35-45 minutes, or until fish flakes easily when tested with a fork, and stuffing is hot. Sprinkle with paprika about 10 minutes before end of cooking time. Cut into halves and serve.
Crab Stuffing:
½ pound North Carolina Blue Crab
6 Tablespoons butter
½ cup chopped onion
⅓ cup chopped celery
¼ cup finely chopped green pepper
1 teaspoon minced garlic
2 cups soft bread cubes
3 eggs, beaten
1 Tablespoon chopped fresh parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
Remove any shell or cartilage from crabmeat. Melt butter in a small saucepan over medium heat. Saute onion, celery, green pepper, and garlic until tender. Remove from heat.
In a medium bowl, combine bread cubes, eggs, parsley, salt and pepper. Stir in cooked vegetables and crabmeat. Mix thoroughly.
NOTE: Photo is a Crab-Stuffed Flounder with a Mornay Sauce,from Blackbeard’s Grill, Beaufort, NC. The recipe method is similar, except topped with a Mornay Sauce. This would be an easy addition to the recipe, if desired.