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Cajun Crab Stuffed Flounder with Peri Peri Cream Sauce

I’m forever running to the grocery store to pick up a few last minute ingredients that inevitably turn into a buggy full.  You know this drill.  Other than to enforce an Eat Out of the Fridge/Pantry Week (which we do out of necessity every other month or so) I can’t seem to break this.  So while I am guilty of veering off the shopping list path…on occasion I’m so glad I did.  Flounder fillets were not on the list, but when they look as bright and fresh as these did….”Honey, we have a change in our dinner plans.”   We shall have Crab Stuffed Flounder {with Peri Peri Cream Sauce}.

Cajun Crab Stuffed Flounder with Peri Peri Cream Sauce

We had recently paired our Cheesy Garlic & Herb Pull-Apart Bread with store-bought, ready-made and delicious Cajun Crab Dip .  So considering I had run into the store for 3 items and now had a pound of flounder in the buggy…I had no problem at all picking up a tub of this goodness.Cajun Crab Stuffed Flounder with Peri Peri Cream Sauce

When we entered the Winter Thyme season, I declared a Spice Exploration was in order.  It was time for me to get to know spices the way I had fallen in love with fresh herbs.  During one of my favorite Sundays with Shelby outings, she and I discovered Penzey’s Spices.  I’ve since revisited Penzey’s and one of my selections (from their over 200 varieties) was Peri Peri.  After reading the label I knew Peri Peri would turn our Crab Stuffed Flounder into a dish worth posting.  Let me share the description of this amazing spice blend, straight from Penzey’s website.

“Awesomely hot and spicy North African-style hot
pepper blend. Also known as berbere or bere bere.
No salt, no mild paprika, just a lot of Cayenne Red
Pepper with the rich flavors of fenugreek and
cardamom. It’s not just hot, it’s peri peri hot.
Hand-mixed from: cayenne red pepper, garlic, ginger,
fenugreek, cardamom, cumin, black pepper, allspice,
turmeric, cloves, Ceylon cinnamon and coriander.”

While peri peri does have it’s own unique heat derived mostly from the cayenne pepper, when added to a rich cream sauce the other list of spices in this blend make it more about the flavor and less about spicy hot.  Peri peri has earned a spot on our counter, next to salt and pepper….that’s how good it is.

Cajun Crab Stuffed Flounder with Peri Peri Cream SauceCajun Crab Stuffed Flounder with Peri Peri Cream Sauce

We had this dish a couple weeks ago and couldn’t wait to share it, but when I discovered that February 18th was National Crab Stuffed Flounder Day, I had to hold off posting until today.  If you don’t have a Penzey’s Spices near you, all of their products can be ordered online at www.penzeys.com.

Crab Stuffed Flounder {with Peri Peri Cream Sauce}
Cuisine: Seafood
Serves: 3
For the stuffed flounder...
  • 1 lb. flounder fillets, 3-4 fillets
  • 1 cup prepared Cajun Crab Dip
  • 1 tsp. peri peri seasoning
For the peri peri cream sauce...
  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 cup milk
  • ½ tsp. peri peri seasoning
  • ¼ tsp. salt
To serve...
  • Cooked pasta or rice
  • 2 Tbl. fresh cilantro leaves, chopped
  • 2 scallions, thinly sliced
For the stuffed flounder...
  1. Preheat oven to 375 degrees.
  2. Rinse and pat dry flounder fillets. Equally divide crab dip and place at the end of each fillet and roll gently. Place seam side down in a lightly coated baking dish. Sprinkle flounder with peri peri seasoning.
  3. Bake for 25 minutes.
For the peri peri cream sauce...
  1. In a saute pan over medium heat melt butter, add flour, stirring constantly until bubbly. Then add cream, peri peri seasoning, and salt, stir/whisk to blend. Adjust seasoning according to taste. Remove from heat.
To serve...
  1. Place crab stuffed flounder on a bed of pasta or rice, spoon peri peri cream sauce over top, sprinkle with sliced scallions and chopped cilantro.


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