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Crab-Stuffed Flounder, Yellow Tomato Saffron Sauce + Black Spaghetti

September 25, 2012 by Joan Nova in Finishing Touches, Fish/Seafood, Italian, Pasta, Recipe Development, Sauce | 16 Comments

Yeah, I know. Crab-stuffed flounder has been done for time immemorial, but not here. And … in typical FOODalogue fashion, it veers slightly offtrack with a decidedly Italian flair.

While protein is usually the star of most meals, this dish is equally about the accompaniments and I must admit … the sauce was killer!

[I had this post ready to go all week but was waiting on an update to fix formatting issues on this new recipe template (see below) that I'm using for the first time. To my wp.org blogger friends: this is an upgrade to the free easy recipe plug-in that allows you to add photos and customize the look of your printed recipe.]

5.0 from 1 reviews
Crab Stuffed Flounder, Yellow Tomato-Saffron Sauce + Black Spaghetti
 
The sauce was the star in this one!
Cuisine: Italian
Serves: 4
Ingredients
For the Fish
  • 1 pint lump crab meat
  • 4 flounder filets
  • 2 mini sweet red peppers minced
  • ¼ cup minced celery
  • 1 clove garlic minced
  • 1 tsp tomato paste
  • handful Italian parsley minced
  • handful fresh basil minced
  • ½ cup panko crumbs, handful almonds, 1 tsp parmesan (mix, grind + toast)
  • 1 beaten egg
For the Sauce
  • 1 pint yellow cherry tomatoes halved
  • ½ cup white wine
  • juice of 1 large lemon
  • fresh basil
  • 1 garlic minced
  • pinch of saffron threads
  • olive oil
  • 1-2 pats of butter to balance acidity
  • FOODalogue dry seasoning blend (coarse salt, red chili flakes, oregano, fennel seed, anise seed) plus white pepper in crab mix

  • black squid ink spaghetti*
How To
Preparing the Fish
  1. Saute red peppers, celery and garlic with 1 tsp of tomato paste. Remove from oil and cool.
  2. Toast panko crumbs with ground almonds and parmesan.
  3. Mix cooked vegetables with crab meat, 1 beaten egg, parsley, basil and then toss with crumbs.
  4. Lay out filet and season flounder.
  5. Add scoop of crab mixture in center. Close and fasten with toothpick.
  6. Bake in oiled pan at 350 degrees about 30 minutes (turning 1 or 2 times).
Preparing the Sauce
  1. Chop yellow tomatoes and saute in generous amount of olive oil with 1 clove minced garlic till it starts to break down.
  2. Season.
  3. Add wine and lemon juice.
  4. Bring to a boil and add saffron threads.
  5. Reduce to low heat and let simmer about 20 minutes.
  6. Puree tomatoes; set aside.
  7. When ready to serve, add 1-2 pats of butter and reheat.
The Pasta
  1. *You can use any type of pasta, but doesn't black spaghetti look cool? And it tastes good too!
Notes
To those who ask why I don't always provide quantities of ingredients ...

Recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes ... and to however many people you're cooking for.

I just can't answer those questions for you. See message below. :)▼

 

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

16 Comments

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  1. bellini says:

    It sounds absolutely delicious Joan. When you make it next time be sure to invite us:D

  2. Joan this is such a beutiful dish…Love everything about it. I pinned it.
    Platanos Mangoes & Me! recently posted..PICKLED GREEN BANANAS – ESCABECHE DE GUINEITOS VERDESMy Profile

  3. Anna says:

    What stunning color contrasts. This must have been an amazetown meal. When is the next one?

  4. Darn, why don’t I live next door to you. It would Joan, can I come for dinner, please. Crab stuffed flounder is one of my favorite things. Of course, you know how to bring flavor to any dish.
    angela@spinachtiger recently posted..Apple & Grape Tart, for a Beautiful Holiday Pie TableMy Profile

  5. There’s a reason this is a classic dish–sooo rich and sooooo good. And your presentation with that gorgeous black spaghetti is the most beautiful ever. Love the new recipe format with small photo. I probably should have gone with wp, but I did it myself so long ago that it seems impossible to change now. Thanks for posting such a gorgeous and appealing recipe.
    Flavors of the Sun recently posted..Pearl Couscous and a RecipeMy Profile

  6. Patty says:

    Beautiful dish! I love using the black squid ink pasta, the color is amazing and the briny flavor is wonderful with seafood;-)
    Patty recently posted..Chili Spiced Pumpkin Swirl BrowniesMy Profile

  7. Laurie says:

    Joan I don’t care who else has done the crab stuffed flounder.. but here it looks delish.. especially Italiano style! I have never seen black squid dry pasta.. but I would love to try it. Im dying to know how the flavor fares up with a “dry” pasta.
    Laurie recently posted..The Inspired Plate’s Weekly Challenge | PropsMy Profile

    • Joan says:

      It was imported from Italy and I really enjoyed. It was a bit chewy and had a very slight squid taste. It was, however, not cheap at $5.99 a pound.

  8. sippitysup says:

    The sauce may have been killer but the stuffing catches my eye. GREG
    sippitysup recently posted..Really Ripe Figs in Spiced Red Wine SyrupMy Profile

  9. Simone says:

    That sounds pretty good to me Joan! Are the recipe formatting things fixed now? It looks quite good from where I am sitting ?.;)

  10. Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-37.html

  11. Katie says:

    I’ll take flounder stuffed with crab meat any day of the week, especially if you made it, Joan!
    Katie recently posted..Sightseeing Bus Tours in Necochea and QuequénMy Profile

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