mia cucina italiana

CRAB STUFFED FLOUNDER
Serves 4

For the stuffing:
1/4 cup butter
1/4 cup onion, chopped
8 oz. fresh button mushrooms, chopped
1 can (8 oz.) lump or fancy crabmeat
1/2 cup panko breadcrumbs
1 Tbsp chopped fresh basil
1/2 tsp salt
dash pepper

For the fish:
4 flounder filets
3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
6 Tbsp milk
1/3 cup dry white wine, divided
2/3 cup grated asiago
1/2 tsp paprika

1. Preheat oven to 400. In large skillet, melt 1/4 cup butter and saute onion over medium heat until tender, but not browned, about 3 minutes. Add mushrooms, crab, panko, salt and pepper. Saute 5 minutes then add 3-4 Tbsp of the wine, basil and asiago, stir to combine.

2. Cool mixture slightly then spread mixture over fillets. Roll up fillets and place seam side down in a 13 x 9 baking dish that is prepared with cooking spray.

3. In the skillet, melt 3 Tbsp butter, whisk in flour and 1/4 tsp salt. Stir for 1 minute. Add milk gradually and stir until well combined. Add the rest of the wine. Cook and stir until thickened and bubbly. Pour sauce over the fillets.

4. Bake for 25 minutes. Sprinkle with paprika.