Crab-stuffed flounder is actually easy to
make. Photo and recipe courtesy Westside
Market | New York City.

February 18th is National Crab-Stuffed Flounder Day. The recipe is easy to make, and gives the appearance of a “fancy” preparation. You can stuff any white fish fillet with crab meat.

Before buying crab, note that there are four grades of meat. In order of expense, they are:

Here’s more on the different types of crab meat.

Thanks to the Westside Market in New York City for this easy recipe.

Here’s a second recipe.
 
 
RECIPE: CRABMEAT STUFFED FLOUNDER

Ingredients For 4 Servings

1. PREHEAT the oven to 400°F. Lightly oil a 9 x13-inch ovenproof dish.

2. MELT the butter in a skillet. Add the onion and celery and sauté until soft. Stir in the parsley or dill. Remove the skillet from the heat and stir in the breadcrumbs, crab meat, lemon juice, and cayenne.

3. DIVIDE the crab meat mixture among the fillets and roll them up; hold them together with toothpicks. Place the fish seam side down in a baking dish. Sprinkle the paprika over the fish.

4. BAKE for 20 to 25 minutes. Garnish with dill and lemon before serving.
 
 
CRAB MEAT OR CRABMEAT?

You’ll see both uses. Which is correct?

“Crab meat” is more correct, although the incorrect “crabmeat” has eased into acceptance over time (spell or pronounce something incorrectly enough and people accept it as right).

Claw meat and leg meat are darker but more flavorful and less expensive. Use it in recipes where the crab gets fully blended with other ingredients. Photo courtesy Phillips Crab.