Crab Stuffed Flounder

6 oz. fresh flounder
2 oz. crab imperial
3 tbsp. imperial sauce

Preheat oven to 350 degrees.  Take 2 equal size pieces of flounder, top one piece with crab imperial.  Cover the imperial with the other piece.  If one piece is smaller, place smaller piece on top.  Coat baking sheet with non stick spray.  Place 1 tbsp. butter on sheet and top with stuffed flounder.  Bake in oven for about 15 minutes.  Spread imperial sauce on top of fish and bake another 5 minutes or until it browns. 

Imperial Sauce

Use to top Crab Imperial or when stuffing fish or shrimp.

3/4 cup egg whites
2 cups mayo
2 tbsp. lemon juice
3/4 tbsp. Old Bay
1 tsp. paprika

Whip egg whites until stiff.  Mix mayo, lemon, old bay and paprika.  Fold in egg whites.  Refrigerate.
When cooking, top crab dish with 1/4 inch coating of sauce and bake until sauce browns. 

Crab Imperial

Fine for dinner or used to stuff flounder, shrimp or lobster

1 lb. jumbo lump crab, picked and patted dry
1/4 cup diced Smithfield ham
1/4 cup diced red bell pepper
1/4 cup green onion, diced
1/2 cup mayonaisse
1 tbsp. Old Bay

Mix all ingredients, gently.  Preheat oven to 350 degrees and bake for 15 minutes.  Top with Italian bread crumbs and bake until brown.  The following recipe is for Imperial sauce which can replace the bread crumbs.

Oyster Rockefellar Sauce

1/2 cup Pernod
1 cup diced, cooked bacon
2 cups chopped, cooked spinach

In a sauce pan bring Pernod to a boil.  Add rest of ingredients and heat.  Add to mornay recipe.

Mornay Sauce

Not the classic recipe, much quicker and cheaper.  Delicious with eggs, chicken and seafood.

1 cup white wine
1 cup chicken stock
1 cup heavy cream
2 cups grated swiss cheese
1 tsp. salt and pepper
pinch nutmeg

Bring wine and stock to boil.  Simmer 20 minutes.  Add cream and return to boil.  Reduce heat and add cheese while whisking.  Thicken with cornstarch and water (slurry).  Season with salt, pepper and nutmeg. 

Dock Street Eggs

Sunday brunch is only 2 days away!

3 eggs, beaten
2 oz. jumbo lump crab meat, picked and patted dry
2 oz. diced Smithfield ham
1 slice swiss cheese

Heat omelet pan to medium high heat.  Coat with pan release spray and add 1 tbsp. butter.  When butter is melted add eggs and turn heat down to medium.  When eggs begin to set, add ham and crab meat.  Flip the omelet, fill with swiss cheese and fold over to serve. 

Diablo Sauce

One of the most versatile sauces I've ever made.  Can use it on beef, chicken, seafood and pasta.  Try it with jumbo lump crab and shrimp over angel hair pasta, or with diced up grilled chicken tossed with penne. 
1 onion, diced
1/2 tsp. minced garlic
1/3 cup teriyaki sauce
1 pint plus 1 cup heavy cream
1/2 tsp. crushed red pepper
1 tsp. Montreal Steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1/2 cup green onion, chopped
1/4 cup fresh cilantro, minced
1/2 cup parmesan cheese
1 can Rotel tomatoes, drained
3 tbsp. butter

Saute onion and garlic in olive oil until tender.  Add next 6 ingredients.  Bring to boil and simmer 20 minutes.  Thicken with cornstarch and water(slurry).  Off heat add rest of ingredients, swirling butter in last.