Stuffing for Flounder
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
chopped |
|
| 6 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
butter
melted |
|
| 1 | cup |
bread crumbs
soft |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
ketchup
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
crab meat
flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
chopped |
|
| 6 | each |
scallions, spring or green onions
|
|
| 59 | ml |
butter
melted |
|
| 237 | ml |
bread crumbs
soft |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
ketchup
|
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
crab meat
flaked |
|
Directions
Chop all ingredients.
Sauté mushrooms and onions 5 minutes in butter.
Stir in bread crumbs and crabmeat.
Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup.
Pour in cream ½ and ½. Put in flounder.
Bake 425 for 10 to 15 minutes. Pat of butter on top and serve with mornaise sauce.
