Delicious Crab-Stuffed Flounder｜Lisa's Home Cooking EP16

Watch Lisa make a special tasty treat, flounder stuffed with fresh lump crab, for her hubby, The Cake Boss! Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOf... Follow Lisa on Instagram: @LisaValastro4 For business inquiries, please contact [email protected] FLOUNDER STUFFED WITH CRAB MEAT RECIPE ½ lb. Lump Crabmeat 2 tbsp. Seasoned Panko breadcrumbs 2 tsp. Salt - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing” 2 tsp. Black pepper - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing” 1 Egg 6 Flounder Filets 3 tbsp. Extra Virgin Olive Oil, plus 2 tbsp. for drizzling on sheet pan 1 Lemon, juiced Paprika, for dusting *see separate link for “Garlic, Parsley & Olive Oil” mixture DIRECTIONS: • In a bowl, combine crabmeat, breadcrumbs, 1 tsp. salt, 1 tsp. black pepper and egg. Mix well and set aside • Line a sheet pan with aluminum foil and drizzle foil with extra virgin olive oil • Place flounder on cutting board and brush entire filet with the “garlic, parsley, olive oil mixture” • Spoon crab mixture onto one flounder filet. Gently roll it and place on the baking sheet. Repeat this step for remaining filets • Once all the flounder is rolled with crabmeat and on baking sheet, sprinkle with paprika • Bake in oven at 450 degrees for 15-20 minutes • While the fish is cooking, prepare the “Lemon, Olive Oil dressing” by combining the juice of 1 lemon, 3 tbsp. extra virgin olive oil, 1 tsp. salt and 1 tsp. black pepper. Mix well and set aside • Remove fish from oven and place on a serving platter. • Drizzle with “Lemon, Olive Oil dressing” and serve Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Camera: Andy Mills & Matt Antonucci Music: artlist.io 2018