February 18 - National Crab Stuffed Flounder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crabmeat-Stuffed Flounder Roulades
Categories: Seafood, Vegetables, Herbs, Breads, Chilies
Yield: 4 servings

1/2 lb Fresh lump crabmeat; picked
- over for shells and
- cartilage
1 1/2 ts Emeril's Essence; separate
- recipe
1/4 c Minced yellow onion
2 tb Minced celery
2 tb Minced green bell pepper
3 tb Unsalted butter
4 (6 to 8 oz ea) flounder
- fillets; skinned, pin
- bones removed
2 tb Fine chopped fresh parsley
- leaves
1 1/2 ts Minced garlic
2 tb Mayonnaise
1 lg Egg; lightly beaten
4 ts Fresh lemon juice
1/2 ts Worcestershire sauce
3/4 ts Hot sauce
3/4 c Crushed butter crackers
- (Ritz)
1 1/4 ts Salt
1/4 ts Fresh ground black pepper
2 Lemons; 1 cut in thin slices
- 1 in wedges for serving
3 tb Melted unsalted butter; for
- drizzling over the fish

MMMMM-------------------GREEN BEANS ALMANDINE------------------------
1 lb Green beans
5 c Water
1 1/2 ts Salt
4 tb Unsalted butter
2 1/4 oz Pkg sliced almonds
2 tb Chopped parsley leaves
1 ts Worcestershire sauce
1/4 ts Ground black pepper

Recipe courtesy Emeril Lagasse

Position rack in center of oven and set the oven @ 350ºF/175ºC.

Using 1/2 tablespoon of the butter, grease a shallow baking
dish and set aside.

Place the crabmeat in a large bowl and season with 1 teaspoon of
Essence. Cover with plastic wrap and refrigerate until ready to
use.

In a medium skillet, melt the remaining 2 1/2 tb butter over
medium-high heat. Add the onion, celery, and bell pepper and
cook, stirring, until softened, about 4 minutes. Add 1 tb of
the parsley and the garlic, and cook, stirring, for 1 minute.
Remove from heat and let cool.

Add the cooled vegetables to the crabmeat and toss gently to
combine. Add mayonnaise, beaten egg, lemon juice, Worcestershire
sauce, and hot sauce and stir gently with a large wooden spoon.
Add 1/2 cup cracker crumbs, 1/4 teaspoon of the salt, and pepper,
and stir gently, being careful not to break up the crabmeat.

Season each fish fillet with 1/2 ts Essence and 1/4 ts salt and
place the fillets skin side up on a work surface. Divide the
crabmeat filling evenly among the centers of the fish fillets
and, using your hands, roll the fillets up to encase filling.
Secure with a toothpick, if necessary. Place the fillets, seam
side down, in the prepared baking dish and top with slices of
lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly
over the tops of the fillets. Drizzle with the melted butter. Using
oven mitts or pot holders, place the baking dish in the oven and
bake until lightly golden and cooked through, about 20 minutes.

Remove the baking dish from the oven and serve the fish using a
metal spatula. Garnish with the remaining tablespoon of parsley &
serve with additional lemon wedges, if desired. Serve immediately
with Green Beans Almandine

GREEN BEANS ALMANDINE: Trim the green beans by snapping the ends
off. Place the water & 1 ts salt in a medium, heavy saucepan and
bring to a boil. Carefully add the beans and return to a boil.
Cook, uncovered, until tender, 5 to 7 minutes.

Remove the saucepan from the heat, and drain the beans in a
colander set in the sink, pouring away from you. Rinse under cold
running water and drain.

Melt the butter in the same 3 1/2-qt saucepan over medium-high
heat. Add the almonds, parsley, Worcestershire sauce, the remaining
1/2 ts salt, and the pepper. Cook, stirring, until the almonds
are toasted, 2 to 3 minutes. Add the drained green beans to the
pan and cook, stirring, until well coated with sauce and warmed
through, about 1 minute.

Remove from the heat and serve.

Serves: 4

RECIPE FROM: https://www.foodnetwork.com

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