Welcome to the inaugural posting for #FishFridayFoodies! This week we are sharing whatever seafood inspired dish that sounded good to us. Incorporating lean healthy seafood more regularly into my diet has been a goal of mine for awhile now, so when the lovely Wendy from A Day In The Life On The Farm suggested this group I was quick to raise my hand and jump on in! Inspiration and encouragement to try new delicious seafood recipes out? Yes please! Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org.
As most seafood dishes are, this is a quick and easy dinner that was perfect for a busy weeknight. I had some imitation crab meat in my refrigerator that needed to be used and had bought some flounder fillets at Sam's Club not long ago. I'd been craving a creamy shrimp dish, but when we discovered the shrimp were gone we pulled out the bag of flounder and did a quick recipe search and voila! This dish came together in no time.
It is rich, creamy, and satisfying. It went well with a light pasta and fresh steamed green beans on the side. The mild fish is lightly seasoned with salt, pepper and garlic powder and the star of the show is the crab and creamy topping. Adjust seasoning of the creamy mixture to your taste preference with additional herbs, salt, pepper, garlic, etc. Happy #FishFridayFoodies!
Creamy Crab Topped Flounder adapted from cook.com
16 to 18-oz flounder fillets
salt, pepper, garlic powder
6-oz imitation crab meat, diced small
1/2 cup mayonnaise
1/2 cup milk
2 TBS parsley
1 tsp minced garlic
Salt and pepper to taste
2 TBS grated Parmesan cheese
- Layer fish fillets in the bottom of a 9x13 baking dish, season both sides of fillets with salt, pepper, and garlic powder.
- Top fish with the chopped crab meat.
- Combine sauce ingredients in a bowl and whisk together until smooth, pour over the fish fillets.
- Bake at 350 for about 8 minutes (baking time will vary depending on thickness of fillets). Fish should flake easily when cooked through.