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Creole Flounder with Seafood Sauce

 Creole Flounder with Seafood Sauce
This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.
4-5 ServingsPrep: 25 min. Broil: 10 min.

Ingredients

  • 1 cup diced onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1/2 cup minced fresh parsley
  • 1/2 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups half-and-half cream
  • 8 ounces Mexican process cheese (Velveeta), cubed
  • 2 tablespoons lemon or lime juice
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup Creole mustard or other spicy mustard
  • 2 pounds flounder fillets
  • 1-1/2 teaspoons Creole seasoning
  • 2 pounds cooked shrimp, peeled and deveined

Directions

  • In a large skillet, saute the onion, green pepper, garlic and parsley
  • in butter until tender. Stir in flour until blended. Gradually add
  • the cream. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Reduce heat; Stir in cheese and lemon juice; cook and
  • stir until cheese is melted. Add crab. Cover and keep warm.
  • Spread mustard on both sides of fillets. Sprinkle with Creole

2 of 2

Creole Flounder with Seafood Sauce (continued)

Directions (continued)

  • seasoning. Place on a greased broiler pan. Broil 4-6 in. from the
  • heat for 3-5 minutes on each side or until fish flakes easily with a
  • fork. Top each fillet with four to five shrimp; serve over crab
  • sauce. Yield: 4-5 servings.
Nutritional Facts: 1 serving (1 each) equals 869 calories, 44 g fat (25 g saturated fat), 528 mg cholesterol, 1,868 mg sodium, 22 g carbohydrate, 2 g fiber, 88 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.