Ingredient: flour

Crab Stuffed Flounder

Alison’s Crab Stuffed Whole Flounder 

Crab Stuffed? Why Not?

Here on the North Carolina coast, we love some fresh, local flounder. It is sweet with a delicate texture, making it ideal for people who are trying to get into fish for the first time.

Did you know that flounder are carnivorous and highly predatory animals? They are! The flounder hides on the sand on the sea floor waiting for potential prey. Then the flounder ambushes it once it has been spotted. Flounder feed on a variety of bottom-dwelling marine species including small fish, shrimp, and crabs.

In this dish, the crab finds its way into the flounder by way of a rich, delicious stuffing. This recipe comes from Mott Channel Seafood’s own Alison Long. She combines two of our most popular fresh seafood offerings, flounder and crab meat. It calls for about one pound fresh Motts Channel Seafood crabmeat (jumbo, backfin or claw). Depending on the size of the flounder you buy you might have a little crab meat leftover for some crab cakes!

This is a rich and delicious dinner offering that begs for second helpings. Enjoy!

For more recipes please click here.

Serves 4-6
Photo Credit:  TheSaucySoutherner.com

Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
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Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
Print Recipe
Ingredients
Crab Stuffing
Servings:
Instructions
  1. Preheat the oven to 350 °F.
  2. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  3. Stuff the flounder with the Crab Stuffing. Sprinkle with paprika.
  4. Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for about five additional minutes (watch closely!). When the fish is done, remove it from the oven. Slice medallions of butter and place it on top of the grilled fish.
  5. Sprinkle fresh parsley on top for added color.
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Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
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Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
    Fish with Potato Chip Crust
    Print Recipe
    This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
      Ingredients
      Fish with Potato Chip Crust
      Homemade Tartar Sauce
      Servings:
      Instructions
      Fish with Potato Chip Crust
      1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
      2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
      3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
      4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
      5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
      6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
      Tartar Sauce
      1. Combine and chill overnight.
      Share this Recipe