Ca Nhoi Thit Cua (Crab Stuffed Flounder)

Last week I was feeling a little adventurous and came up with this recipe for Crab Stuffed Flounder, my dish for Lent. I let my parents try it and they loved it! They even asked me to make some more for them this week, since tomorrow is no meat Friday ;) I served my fish with white rice, but this can be served as an appetizer or even a main dish with a side of steamed or pan seared asparagus. Yum! This recipe makes sixteen 1 ½ - 2 inch fish rolls.

Ingredients:

• 8 filets of Flounder (I used frozen Flounder that I got from Sam’s Club 3 lbs. for $11 and I only used about 1/3 of the bag, you can substitute Talapia if desired, just make sure the filets aren’t too thick)
• 1 cup lump crab meat
• ½ cup bread crumbs
• ¼ onion, finely diced (about 2 Tbsp)
• 3-4 cloves garlic, minced
• 3-4 shallots, minced
• 4 Tbsp Mayonnaise
• ½ tsp lime or lemon juice
• ½ tsp garlic salt (or just a pinch)
• 1 tsp sugar
• ½ tsp ground black pepper
• 1 Tbsp chopped cilantro
• Pinch of paprika
• 2 Tbsp sliced scallions (green onion)
• 8 toothpicks, broken in half
• (Optional) ¼ Green Bell Pepper, finely diced
• (Optional) Tony Chachere’s Creole Seasoning

Spicy Mayo Sauce:

• 3 Tbsp Mayonnaise
• 2 tsp Siracha (Rooster Sauce), use less if you don’t like spicy
• ½ tsp sugar

*Mix well and put in sandwich bag or squeeze bottle

Step 1

Thaw and clean fish, then cut in half length wise. Lightly sprinkle Tony Chachere’s Creole Seasoning on both sides of fish and set aside. Preheat oven to 400 degrees Fahrenheit.

Step 2

In a medium sized bowl, mix together crab meat, mayonnaise, lime juice, garlic, shallots, onion, bread crumbs, sugar, garlic salt, black pepper, cilantro, bell pepper (optional) and a pinch of paprika (optional).

Step 3

Prepare baking tray (if you want easy clean up, line your tray with foil) and liberally spray Pam (non stick cooking spray) to ensure fish doesn’t stick to the tray. Place your fish in a standing position and make it into a roll (see pic). Then gently fill with crab stuffing while gently pushing down. Then gently secure your fish roll with ½ of the toothpick (see pic). Place each finished roll onto your baking tray.

Step 4

When finished placing all of your rolls, drizzle a little bit of spicy mayo on top. Bake in center rack for 15 minutes. Then carefully move your baking tray to your oven top and drizzle a little bit more of spicy mayo on top. Then carefully place some scallions on top and return to oven and bake for an additional 3 minutes, just until the scallions give off their scrumptious aroma.

Step 5

Carefully remove baking tray from oven and let cool for 2-3 minutes. In the meantime, prepare your plate. Drizzle some spicy mayo on your plate in any pattern you want. Then remove the toothpicks from your rolls and plate them. Enjoy as appetizer or with white rice.