SHRIMP AND CRAB STUFFED FLOUNDER

SHRIMP AND CRAB STUFFED FLOUNDER

“Savory flounder filets are stuffed with a sautéed shrimp, crab, onion, and mushroom mixture, then baked in mushroom soup and topped with cheddar cheese.”


2 Tbsp. butter
1 cup chopped onion
2 (4.5-oz.) can small shrimp, drained
1 (4.5-oz.) can sliced mushrooms, drained
½ lb. cooked crabmeat
½ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
8 (6-oz.) fillets flounder
2 (10.75-oz.) can condensed cream of mushroom soup
1/3 cup chicken broth
2 Tbsp. water
2/3 cup shredded Cheddar cheese
2 Tbsp. minced fresh parsley


Preheat oven to 400^. Lightly grease a 9x13-inch-baking dish and set aside.

In a saucepan over medium heat, melt butter and sauté onion, shrimp and mushrooms until onion is tender. Stir in crabmeat, salt, pepper and paprika; heat through.

Spoon the shrimp and crabmeat mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.

In a small bowl, whisk together the soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.

Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.


Yield: 8 servings.