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Ingredientes
- 1 x Onion, small -- minced
- 4 x French bread slices 1" Thick
- 1 x Celery rib -- minced
- 1 x Egg -- beaten
- 1/4 c. Butter Salt and pepper to taste
- 1 x Garlic cleve -- minced
- 2 x Flounders -- medium
- 1 tsp Parsley -- minced
- 1 x Lemon -- juiced
- 1 c. Crabmeat MUSHROOM SAUCE-----
- 1/2 lb Mushrooms -- sliced
- 1 c. Lowfat milk
- 2 Tbsp. Butter Salt and pepper to taste
- 2 Tbsp. Flour
Direcciones
- Saute/fry onion, celery, garlic, and parsley in butter till onions are tender.
- Add in crabmeat. Cook 5 min, stirring often. Soak French bread in sufficient water to wet thoroughly. Mash bread with fingers to a fine consistency.
- Add in to crabmeat mix. Mix well. Add in egg. Blend thoroughly. Salt and pepper to taste. Split thick side of flounder, lengthwise and crosswise.
- Loosen meat from bone of fish to create a pocket. Fill cavity with crabmeat mix. Season fish with salt and pepper. Place fish in greased baking dish. Sprinkle fish with lemon juice. Bake at 350 degrees for 20 to 30 min or possibly till fish flakes easily with a fork. Serve with Mushroom Sauce: Saute/fry mushrooms in butter till tender. Stir in flour. Cook, stirring constantly, till mix is bubbly. Stir in lowfat milk. Bring to a boil, stirring constantly. Boil 1 to 2 min. Salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 630g | |
| Recipe makes 2 servings | |
| Calories 872 | |
| Calories from Fat 275 | 32% |
| Total Fat 31.1g | 39% |
| Saturated Fat 16.9g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 1304mg | 54% |
| Potassium 1426mg | 41% |
| Total Carbs 91.6g | 24% |
| Dietary Fiber 5.2g | 17% |
| Sugars 13.31g | 9% |
| Protein 57.56g | 92% |
