Soft Shell Crab Festival in
Port Royal - Saturday
We will be in Port Royal on Saturday April 23 from 12:00 to 5:00 for the Soft Shell Crab Festival. We will be serving Shrimp, Flounder or Soft Shell Baskets... Blackened Tuna, Scallops or Swordfish Kabobs... Shrimp Burgers, Crab Cake Burgers or Soft Shell Crab Burgers... Come out and see us and enjoy the beautiful weather that we have been having lately!! For more information on the festival visit the festival website here.
Sexy Fish: Flounder
Our Sexy Fish this week is Flounder. The flounder is an ocean-dwelling flatfish species that is found in coastal lagoons and estuaries of the northern atlantic and pacific oceans. When a flounder hatches, one eye is located on each side of its brain. However, as a adult, both eyes are situated on one side of its head. One eye migrates to the other side of t he body as a process of metamorphosis as it grows from larval to juvenile stage. In addition, a flounder changes its habits and camouflages itself by lying on the bottom of the ocean floor as protection against predators and as a result, the eyes are then on the side which faces up. The side to which the eyes migrate is dependent on the species type. Flounder are typically about 5 to 15 inches long and usually are half as wide as they are long. They have been found as large as 24 inches long.
Flounder are a rather odd fish. They have an odd shape, they have an odd life cycle, and it is even odd the way in which you dress a flounder. The only thing not odd about them is the way they taste. They have mild white flesh that many people prefer to most any other fish.
Shrimp and Crab Stuffed Flounder
Serves 8
Ingredients
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2 tablespoons butter
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1 cup chopped onion
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3/4 lb small shrimp
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1 small can (4.5 oz) sliced mushrooms, drained
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1/2 pound cooked crabmeat
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon paprika
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1/3 cup chicken broth
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2 tablespoons water
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2/3 cup shredded Cheddar cheese
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2 tablespoons minced fresh parsley
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8 - 1/2 pound flounder fillets (skinless)
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
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In a saucepan over medium heat, melt butter and saute onion, and mushrooms until onion is tender. When thoroughly cooked, remove from heat. Stir in salt, pepper, paprika, shrimp and crab meat and mix thoroughly.
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Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
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In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
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Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
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