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Crab stuffed flounder
This is Kevin Boudreaux's recipe:
2 flounder, cleaned and deboned
1 stick butter
1/4 cup minced celery
1/2 medium, minced
1/2 bell pepper, chopped
2 tbs garlic, minced
8 oz lump crabmeat
1/4 cup white wine
1/2 cup heavy cream
1/2 - 1 cup plain bread crumbs
1 cup light corn syrup
1/4 light brown sugar
8 oz crushed pineapple with juice
Preheat oven to 375. Season fish inside and out with cajun seasoning. Prepare stuffing: Melt butter in skillet, clarify vegetables over medium heat (5 minutes). Add crabmeat and wine. Lower heat and add cream. When it gets to a simmer, remove from heat and add bread crumbs a little at a time until all liquid is absorbed. Season with cajun seasoning to taste.
Open pockets of flounder and stuff with crabmeat stuffing. Bake at 375 for 25 - 30 minutes, until fish is flaky.
While fish is baking, prepare glaze: add all ingredients to a small saucepan and let bubble over medium heat until syrupy. Spoon over cooked fish.