Recipes from Magnolia Bar and Grill
Louisiana Foods

Stuffed Flounder La Fourche


4 Flounders (1- /12 pound each) 1/2 lb. lump crab meat
1/2 LB shrimp (small) 1 egg (beaten)
1 lemon (juice) 1- 1/2 cup white wine (dry)
1 cup bread crumbs 1/2 cup celery (finely diced)
2 garlic cloves (minced) 1/2 cup green onions (sliced)
3 tbl. parsley (chopped) 1 lb. butter (unsalted)
salt, black pepper, cayenne 1/2 tsp. paprika


In heavy pan sauté onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry whiter wine. This will keep flounder moist, and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

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