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y'all i'm in the kitchen today here at
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paula's best dishes with my favorite
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did i fail to mention he's my only
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today bubba and i are going to cook up
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some of his restaurant favorites
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starting with this crab stuffed flounder
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that's topped with crab butter
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bubba is dicing up a small bell pepper
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three green onions a clove of garlic and
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about a teaspoon of fresh parsley and
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we're gonna saute those off in a little
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bit of butter this is one of the fish
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that is in our area yes
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it's a flounder it's very good very good
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and it just it stuffs real real well
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yes it does and another thing i like
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about it it doesn't have a real fishy
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flavor no it's a very real mild white
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all right so bubba we got about a
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tablespoon and a half of
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uh butter melt in here okay if you just
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throw the peppers and the onions i'm
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gonna get our crab mixture together and
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in this bowl i'm gonna mix one egg
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an eighth of a teaspoon of cayenne
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about an eighth of a teaspoon of garlic
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3 tablespoons of heavy cream
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this has got some of our favorite food
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in it don't it it sure does heavy cream
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and i'm going to use about a tablespoon
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and a half of mustard
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a little bit of lemon juice a couple of
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tablespoons of mayonnaise it kind of
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and the eggs help too the eggs help
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so i'm just getting all these wet
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ingredients mixed together
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alrighty bubba you got you got our
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and you're done chopping up our parsley
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so i'm gonna toss that in okay
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and we've got a few saltine crackers
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now i don't like much filling
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so i'm going to use very very little
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and this is you want to taste the crab
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meat and see i like to see it i like to
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absolutely and we're not gonna overcook
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this we don't want them all mushy
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so i'm gonna just toss that in
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our vegetables that we sauteed off mix
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this up if you would bubba just
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throw that in the sink please all right
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and then we're going to put in the last
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ingredient is our crab meat and we're
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going to use a half a pound of cloth and
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a half a pound of lump right you know
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the lump is a creme de crim of the crab
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i'm gonna just drain the liquid off of
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because we don't want this like watery
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personally i think the flavor is
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delicious in the claw meat in the claw
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me oh yes pour that in
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you know the whole thing i might just
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we use just enough of them to bind it
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not a lot of bread all right now bubba
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i'm just gonna put just a little bit
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of salt and pepper uh-huh to taste yeah
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it's not gonna take a bunch
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that's all it is to it y'all so i'm
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gonna get our flounder fillets out okay
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all right so you want to show everybody
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get our fish ready to stop
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before you get started
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let me just season these up okay a
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little bit with a little salt and pepper
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you know fish is one of those things
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that you got to season it these are nice
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eight to ten ounce fillets yes this is a
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all right bubba show everybody
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how we make the little pocket you can
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see there's a little rib right here and
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i take my finger and just run it down
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through here and kind of get it open a
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little bit and then i just gently
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take a good sharp knife and start
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filleting it back so you don't get the
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and i you know that's far enough
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and then since i'm right handed i flip
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and start from the tail end
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and see there's our pocket that looks
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this one okay and i'll go ahead now i
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just sprayed our pan bubba okay so that
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our flounder won't stick and i'm just
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going to come over here fold him back
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and put some crab meat right in there
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right look at that now a lot of people
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they'll just take an ice cream scoop
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i like to run my crab meat
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in that piece of fish
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so that just about every bite of fish i
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is going to have some crab meat oh baba
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you've done good oh yeah
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i've had plenty of practice i bet you
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all right see just fold that meat
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back up on that fish and then kind of
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pile it up oh yeah now you're talking
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all right so bubba we just gonna take a
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little paprika yo yes
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and this paprika y'all is gonna aid this
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and brown it up real pretty
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all right now we're going to put this in
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the oven bubble right
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and then at the end of 20 minutes we're
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not going to remove it from the oven
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we're just going to flip it to broil for
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about five minutes we need to get a crab
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because that is our surprise topping
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stuff and well and we we serve a steak
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at uncle bubba's and sometimes we'll
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with a slab of crab butter oh yeah oh
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it's so good it's delicious
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i've got two sticks of soft butter
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and i'm gonna chop up one scallion
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i'm gonna drop that in our bowl
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now i've got some seafood
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that i'm gonna add to it to give it some
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flavor okay it's gonna give it a lot of
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flavor y'all this is a wet base that
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you can find this in the soup department
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at your grocery stores this is a very
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very strong rich it is concentrated
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stock well i've got my
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seafood base and my onions and my butter
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here i'm gonna add two ounces of
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crab claw meat but before i do that i'm
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gonna fold this together okay so oh yeah
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see that's room temp that butter's real
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real soft yes so easy to work with and
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we'll add the crab meat last so we don't
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just beat the crab meat all together
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okay now i'm gonna add the crab meat
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so this is gonna be wonderful y'all
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all right now i'm gonna get you out
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a piece of parchment paper okay
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that is ready to go that's it that's all
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so now bubba is going to put the mixture
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into the parchment paper form it into a
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and then place it in the freezer
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our fish should be done okay
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there's our fish oh baba
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look at those that looks so good
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get our crab butter all right
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well bubba this looks delicious
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yeah you know what it's just the the
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restaurant girl in me
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just let me put a little parsley on you
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gotta have some parsley
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you guys you know it just makes it
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all right i want to dig into this fish
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with that crab butter look at that crab
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hey y'all it's paula dean now if you
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enjoyed this video be sure to like it
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love and best dishes y'all
