Page 121 - South Mississippi Living - May, 2022

SOUTH MISSISSIPPI Living | www.smliving.net May 2022 | 121
CHEF GAUTIER'S CRAB-STUFFED FLOUNDER PAUPIETTE
INGREDIENTS
2 pints fresh lumb crabmeat (6 oz)
6 tbsp butter, divided
1/4 cup diced celery
1/4 cup diced onion
1/4 cup sweet red bell pepper, finely chopped 1 tbsp finely chopped shallot
1 pinch freshly ground black pepper
3/4 tsp Old Bay seasoning
1/2 tsp seasoned salt
2 tsp chopped fresh parsley
1 1/2 cup fresh seasoned breadcrumbs
8 flounder filets
Fine sea salt, to taste
Smoked paprika, to taste
INSTRUCTIONS
1. Preheat oven to 350oF.
2. In a medium skillet, melt 4 tbsp butter over medium/ medium-high heat. Add celery, onions, shallots, sweet bell pepper, black pepper, Old Bay seasoning, and seasoned salt. Sauté until onions are translucent.
3. Stir in the parsley; sauté for 30 seconds.
4. Remove from heat; add breadcrumbs; mix well.
5. Patfishfilletsdrywithpapertowels;lightlyseason with fine sea salt.
6. Dividestuffinginto8equalportions.Workingone at a time, shape one portion of stuffing into an oval and place in the center of fillet; wrap fillet around stuffing, securing with wooden toothpick if needed.
7. Placeastuffedfilletinanon-stickskillet;repeatstuff- ing with remaining fillets. Lightly sprinkle each with paprika. Bake at 350oF for 23 to 27 minutes (depend- ing on oven,) uncovered. Serve immediately.