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CRAB STUFFED FLOUNDER

 

8 - 3 oz Flounder Filets

Salt & Pepper to taste

8 oz Crab & Spinach Dip (see recipe)

8 oz wilted Spinach (sauté in olive oil to wilt)

8 fl oz Lemon Caper Beurre Blanc (see recipe)

 

Lay filets out flat and season with salt & pepper. Spread 1 ounce of Crab & Spinach Dip over each filet. Roll each filet up and secure with a tooth pick. Spray 4 individual casserole dishes with pan release spray. Place 2 ounces of wilted spinach in the bottom of each dish. Place two rolls of flounder over wilted spinach. Bake at 350 degrees for about 6 minutes or until cooked throughout. Serve topped with Lemon Caper Beurre Blanc.

 

 

Crab & Spinach Dip

2 oz fresh Spinach, washed and rough chopped

¼ cup diced Red Onion

½ stalk Celery, diced

½ cup Mayonnaise

4 oz Cream Cheese

1 ¼ tsp Old Bay Seasoning

½ tsp Tabasco sauce

½ tsp Salt

5 tsp Lemon Juice

¼ cup Sour Cream

¼ cup Heavy Cream

½ pound fresh Crabmeat, picked for shells

 

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Serve with crackers or toast. Makes: 1 quart

 

 

Lemon Caper Beurre Blanc

1 1/2 tbsp Shallots – minced

1 cup Chardonnay

1 cup Apple Cider Vinegar

1 1/2 tbsp Lemon Juice

1 cup Heavy Cream

1 pound cold Butter – cut into pats

1 tsp Salt

1/8 cup Capers, rinsed

 

To a sauté pan over medium heat, add shallots, wine, vinegar and lemon juice. Reduce until almost dry. Add cream and simmer until almost dry. Reduce heat to low. Whisk in cold butter 2-3 pats at a time until incorporated. Makes 2 cups

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com