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Rolled Flounder Stuffed with Blue Crab

  • 8 flounder fillets
  • 1/2 cup butter
  • 2 tablespoons flour
  • 2 cans chicken broth
  • 3/4 cup sliced mushrooms
  • 4 tablespoons heavy cream
  • 2 tablespoons brandy
  • 1/2 cup fresh shrimp, peeled & cooked
  • 1/2 cup fresh blue crab meat
  • 2 tablespoons bread crumbs
  • salt & pepper to taste

Melt half the butter in a saucepan. Stir in the flour, and cook about 2 minutes over gentle. Stir in broth and bring to the boil. Add the mushrooms, and allow to cook until the sauce thickens. Add the cream and re-boil the sauce. Remove the sauce from the heat, and stir in the brandy, shrimp, crab, bread crumbs, and salt and pepper. Cut the fish fillets in half lengthwise and spread the filling on the side of the fish that was skinned. Roll the fish up and secure with cocktail sticks. Arrange in a buttered baking dish, and dot the remaining butter over the top. Cook in an oven preheated to 350F, 20-30 minutes, until the fish is just firm. Serves 6.

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