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Ingredients
- 12 ounces flounder fillets
- 1⁄2 lb lump crabmeat
- 1⁄2 lb small shrimp, cooked and diced
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon flour
- 1 cup cream
- 1⁄4 cup breadcrumbs
- 1⁄4 cup green onion, diced
- 1 dash white pepper
- 1 dash cayenne pepper
- 2 tablespoons fish stock or 2 tablespoons shrimp stock
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 1⁄2 bay leaf
- 1 teaspoon garlic, minced
- 1⁄4 cup heavy cream
- 3 tablespoons butter
- 1 tablespoon flour
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Nutrients
- Calories: 273.6
- Calories from Fat: 174 g
- Total Fat: 19.4 g
- Saturated Fat: 11.5 g
- Cholesterol: 135.2 mg
- Sodium: 489.1 mg
- Total Carbohydrate: 6.1 g
- Dietary Fiber: 0.3 g
- Sugars: 0.4 g
- Protein: 17.2 g
Stuffed Flounder
From the Court of Two Sisters in New Orleans.
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Ingredients
- 12 lamb rib chops or 12 lamb loin chops, cut 1 inch thick (about 3 pounds total)
- 2 -3 teaspoons dried whole mixed peppercorns
- 5 tablespoons coarse grain mustard
- 4 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 2 cloves garlic, minced
- 1⁄2 cup soft breadcrumbs
- fresh rosemary (optional)
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Nutrients
- Calories: 40.1
- Calories from Fat: 4 g
- Total Fat: 0.5 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 30.7 mg
- Total Carbohydrate: 9.4 g
- Dietary Fiber: 3.1 g
- Sugars: 0.2 g
- Protein: 1.6 g
Lamb Chops au Poivre
When you're in a hurry for a fancy feast, this entree definitely impresses. The secret lies in the mixed peppercorn blend…
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Ingredients
- 2 cups backfin crab meat, picked over
- 1 cup fresh breadcrumb
- 2 large eggs
- 1⁄2 cup heavy cream
- 1 dash hot sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chopped fresh parsley leaves
- 2 teaspoons grated onions
- 2 tablespoons unsalted butter
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Nutrients
- Calories: 50
- Calories from Fat: 31 g
- Total Fat: 3.5 g
- Saturated Fat: 1.9 g
- Cholesterol: 27 mg
- Sodium: 45.5 mg
- Total Carbohydrate: 3.5 g
- Dietary Fiber: 0.2 g
- Sugars: 0.4 g
- Protein: 1.2 g
Super-Rich Virginia Crab Cakes
Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, February, 1995 issue…
