Seafood Shack

Y'all, I'm in the kitchen today here at Paula's Best Dishes

with my favorite brother. Did I fail to mention he's my only brother

Today, Bubba and I are going to cook up some of his restaurant favorites

starting with his crab stuffed flounder that's topped with crab butter. Ooh, Bubba, you done good

And a yummy, cheesy squash stuffed casserole. It's delicious, y'all. Plus, he's going to share with me our Aunt Trina's recipe

for shrimp bouleys. I tell you what, if our Aunt Trina's cooked

it's some good stuff. And I'll finish the meal off with my version

of a frozen banana split. Pretty, pretty, pretty. Bubba is

his life is run by our seafood restaurant, Uncle Bubba's Oyster House

Uh-huh. It runs you ragged every day of the world, doesn't it? Ooh, yeah

but it's so much fun. Oh, and listen, y'all, We've got some of the best food out there

This is one of our best-selling dishes that we're going to prepare today. Yes

Now, we're going to make Uncle Bubba's crab stuffed flounder that's topped with crab butter

Correct. Bubba is dicing up a small bell pepper, three green onions, a clove of garlic, and about a teaspoon of fresh parsley

And we're going to saute those off in a little bit of butter. This is one of the fish that is in our area

Yes, flounder. It's a flounder. It's very good, very good. And it just, it stuffs real, real well

Yes, it does. And another thing I like about it, it doesn't have a real fishy flavor

No, it's a real mild white fish. White fish. All right, so Bubba, we got about a tablespoon and a half of butter melt in here

Okay. If you just throw the peppers and the onions. I'm going to get our crab mixture together

And in this bowl, I'm going to mix one egg, an eighth of a teaspoon of cayenne pepper

Okay. About an eighth of a teaspoon of garlic powder. Three tablespoons of heavy cream

This has got some of our favorite food in it, don't it? It sure does

Heavy cream. Mayonnaise. Mayonnaise. Crab. Mustard. And I'm going to use about a tablespoon and a half of mustard

a little bit of lemon juice, a couple of tablespoons of mayonnaise

It kind of acts as a wonderful binder for these crab cakes

And the eggs help too, don't they? The eggs help. So I'm just getting all these wet ingredients mixed together

All righty, Bubba, you got our garlic in, I see. Uh-huh. And you're done chopping up our parsley

So I'm going to toss that in. Okay. And we've got a few salting crackers

Now, I don't like much filling in my crab cakes. So I'm going to use very, very little

And this is going to be that. You want to taste the crab meat. And see, I like to see it

I like to see it and taste it, Bubba. Absolutely. And we're not going to overcook this

We don't want them all mushy. So I'm going to just toss that in, our vegetables that we sauteed off

Mix this up. If you would, Bubba, just throw that in the sink, please

All right. And then we're going to put in the last ingredient is our crab meat

And we're going to use a half a pound of cloth and a half a pound of lump

Right. You know, the lump is the creme de creme of the crab

I'm going to just drain the liquid off of our crab. Okay

because we don't want this, like, watery. All right. Personally, I think the flavor is delicious

In the claw meat. In the claw meat. Oh, yeah. Yes. Pour that in

You want the whole bag? Just pour it right in. We use just enough of them to bind it together

Not a lot of bread. All right, now, Bubba, I'm just going to put just a little bit of salt and pepper

Uh-huh, to taste. Yeah, it's not going to take a bunch. That's all it is to it, y'all

So I'm going to get our flounder fillets out. Okay. All right

So you want to show everybody how we get our fish ready to stuff. Okay

Before you get started, let me just season these up. Okay. A little bit with a little salt and pepper

Mm-hmm. Wonderful, wonderful. You know, fish is one of those things that you got to season it

These are nice 8 to 10-ounce fillets. Yes. This is a small flounder

All right, Bubba, show everybody how we make the little pocket. You can see there's a little rib right here

And I take my finger and just run it down through here and kind of get it open a little bit

And then I just gently take a good sharp knife and start filleting it back so you don't get the skin in it

And you know that far enough Mm And then since I right right I flip it around Yeah And start from the tail end Mm

And see, there's our pocket. That looks great. Okay. You want that one

You can give me this one. Okay. And I'll go ahead. Now, I just sprayed our pan, Bubba

Okay. So that our flounder won't stick. And I'm just gonna come over here, fold him back

Uh-huh. and put some crab meat right in there. Right. Look at that

Now, a lot of people, they'll just take an ice cream scoop. I like to run my crab meat down as far as I can in that piece of fish

so that just about every bite of fish I have is going to have some crab meat

Oh, Bubba, you done good, son. Oh, yeah. I've had plenty of practice

I bet you have. All right, and see, just fold that meat back up on that fish and then kind of pile it up

Oh, yeah. Now you're talking. All right, so Bubba, we're just going to take a little paprika

Oh, yes. And this paprika, y'all, is going to aid this piece of fish in browning up real pretty

All right. Now we're going to put this in the oven, Bubba. Right. 350 degrees for 20 minutes

And then at the end of 20 minutes, we're not going to remove it from the oven. We're just going to flip it to broil for about five minutes

Coming up, Bubba's going to make us his cheesy squash casserole. Look at those beautiful little squashes

And our Aunt Trina's shrimp bouleys. I cannot wait to try this

And later, it's my turn with the easy and delicious banana split dessert

Okay, so Bubba. Yes? You know, we all have our version of squash casserole

I knew you were going to say something about mine. So we are..

Go ahead and tell everybody about mine. No, I just like mine better

Today we're making Bubba's recipe for cheesy squash casserole. Everybody loves this casserole

Everybody wants to do it. And you know what? I was just reading over your ingredients, and it's not much different from what I do

Well, what do you do different? Well, I don't rightly know. Well, there's nothing to this recipe, as we're about to show everyone

I know. We just thinly sliced six medium summer squash and one large Vidalia onion

And to saute them, you know, all we're going to need is a little oil, a little vegetable oil

Uh-huh. Just a little bit to wet it up. Okay. Why don't you go ahead down there and get that cheese grated

Okay. And we need about a cup. Now, y'all, while this squash is cooking, because I don't want to drown it

I'm going to keep it turning until some of that water comes out of it

I think I'm going to go ahead now. I've stood it as long as I could. Oh

I'm going to just drop a little bit of butter. just a little bit

Just a little bit? Just a little bit. And I'm going to season it

with a little bit of salt and pepper. You know what we need to do, Bubba

What's that? We need to get a crab butter made. Okay. Because that is our surprise topping

Crab butter on top of a crab stuffed flour. And we serve a steak at Uncle Bubba's

and sometimes we'll serve that steak with a slab of crab butter

Oh, yeah. Oh, it's so good. It's delicious. I've got two sticks of soft butter

and I'm going to chop up one scallion. I'm going to drop that in our bowl

Now I've got some seafood base here that I'm going to add to it to give it some flavor

Okay, it's going to give it a lot of flavor, y'all. This is a wet base that Bubba is using

You can find this in the soup department at your grocery stores

This is a very, very strong, rich, concentrated stock. Well, I've got my seafood base and my onions and my butter here

I'm going to add two ounces of crab claw meat. But before I do that, I'm going to fold this together

Okay. So, oh, yeah. See, that's room temp. That butter's real well soft. Yes

so easy to work with, and we'll add the crab meat last

so we don't just beat the crab meat all together. Okay, now I'm gonna add the crab meat

So this is gonna be wonderful, y'all. All right, now I'm gonna get you a piece of parchment paper

Okay. To wrap that up in. And that is ready to go That it That all there is to it So now Bubba is to put the mixture into the parchment paper form it into a log roll it up and then place it in the freezer

Now I've got your squash ready. Okay. And you want me to go ahead and pour it in the bowl

Yeah. Okey-doke. There you go. Look at those beautiful little squashes. Oh, yes

Delicious. All right, I've got us some sharp cheddar cheese, about a cup

All right, now we're going to add a half a cup of grated Parmesan cheese

Okay, Paula, I'm going to get our butter crackers ready now. I'm going to put them in a plastic bag and just crush them up, and we'll add it to the

top of our casserole dish before we put it in the oven

Don't forget the sour cream. Okie doke. It is half a cup

Okie doke. Well, I'll just do like you. Okay. Just eyeball that

Uh-huh. Bubba, this is very much like my squash casserole. You ready for the dish

Yes, I am. All right, we're going to put this in a two-quart prepared casserole dish, okay? Okay

All these ingredients are wonderful and fresh. You know, I think what was throwing me off, Bubba, I know what you do different now

What is that? You use the Parmesan cheese. I love Parmesan cheese. And I'm not used to that Parmesan cheese fight

Okay. Being in there. That's exactly what it was. And in that goes

Uh-huh. All right. Now I'm going to evenly spread out the crumbs

Okay. And we're going to bake this dish on about 350 degrees for 20 minutes

or until the top is golden brown and bubbly. Sounds great. Nothing to it

Put that down there in that little oven. All right. Because our fish is in the other, Bubba, and we're in business

All right. Here we go. Coming up, Bubba's going to share a family recipe for shrimp boulet

Bubba, I love these. And later, I'm going to treat y'all to my version of a frozen banana split

Doesn't that look delicious? Oh, I can't wait to try this. The next recipe we're going to do together is one of our Aunt Trina's favorite shrimp boulet

Oh, gosh, Bubba. Yeah, she donated it to me for my cookbook. Mm-hmm

Well, I tell you what, if our Aunt Trina's cooked it, you can tote that money to the bank

Ooh. It's some good stuff. My Aunt Peggy has said for years that out of the three girls, that you, Aunt Trina, was probably the best of all the cooks

After reading your recipe and your cookbook, Bubba, it sounds a little to me like almost like a conch fritter

Yeah, it does. To me, too. Or a hush puppet. Uh-huh. All right, now I've got one Idaho potato

Okay. And your recipe says to cut it in chunks. Uh-huh. And you chop one medium onion and put that in the food processor

Okay, Bubba, what's next? First, I'm going to get the potato and the onion chopped up

And I'll finish chopping three of these green onions. That looks pretty good

So is it not supposed to be pureed, Bubba? Well, I like for it to have some chunks to it so you can see it and still taste it in the brulettes

All right. Would you hand me those shrimp? Those onions are strong I'm doing up

We've got a pound of peeled, deveined, and detailed shrimp. Okay. All right, I'm going to check that

And then about a third of a bunch of parsley. Uh-huh. Yeah, that looks good

And a fourth of a cup of bell pepper. Paula, I do love getting in the kitchen with you

I love getting in the kitchen with you too, Bubba. We don't have an opportunity to do it but a few times a year now

I know it. We're all going in so many different directions. We're busy trying to feed everybody else, aren't we

There's a bell pepper and an egg. And we need three tablespoons of this all-purpose flour

Okay. We've melted a solid shortening, y'all, here in our skillet. And I've had that on low, Bubba, so we're going to cut that up so our pan can be getting ready

All right. Great. We just fold in our shrimp mixture Now that the shortening is hot let drop some of this batter in the pan I love the way this looks Uh We cook these about two or three minutes on each side

Our fish should be done. Okay. This is so interesting. I cannot wait to try this

There's our fish. Oh, Bubba. Look at those. That looks so good

Get our crab butter. All right. All right, now how about our squash casserole

It looks so good. Yes. I'm starving. These are getting nice and brown now, Bubba

Oh, yes, they are beautiful. They are beautiful. You see the bell peppers and the spring onions in there

Yes, you can see those little specks of green on them. Look at that

Oh, yeah. Bubba, these look done. I think I'm just gonna drain them off a little

and then I'll put them on our plate. Well, Bubba, this looks delicious. Yeah

Yeah, you know what? It's just the restaurant girl in me. Just let me put a little parsley on it

We gotta have some parsley. You got your fork. You know, it just makes it complete

I do have my fork. And the first thing I'm going to dig into, Bubba, is the boule

Me too. It's warm. That's good, Bubba. And I want to taste your squash casserole

It's delicious, Bubba. All right, I want to dig into this fish with that crab butter

Look at that crab. Mmm. Oh, Bubba. Coming up next, it's a twist on all-time favorite frozen banana split

Ooh, that's pretty. Bubba, you are going to love this recipe

It's sinful. It's a banana split frozen dessert. Oh, I can't wait

We're going to start with frozen ice cream sandwiches, the ones that you and I loved as children

You're slicing on six bananas. I've covered this 13-by-9-inch baking pan with aluminum foil

and now I'm going to completely cover the bottom with the ice cream sandwiches. I'm probably going to have to cut, like, one so that it'll fit

Okay. And what you going to do with that half left over? I'm going to pass it to my favorite brother

You are? Yes. Ooh! Yes, I are. All right. Now I'm going to layer our bananas

Ooh, those bananas smell so good, Bubba. Don't they? Don't they smell good? All right, we've taken six bananas

Uh-huh. And we've got some maraschino... Cherries. Cherries over here. I'm going to drain them for you

Okie doke. All right, now, Bubba, I'm going to take a hot chocolate fudge sauce

and we'll pour that right on top. Now we're talking. Oh, my goodness

All right, Bubba. So give me your cherries. Okay. And I'll sprinkle the toffee bits

And now we're going to come in here, Bubba, with our butterscotch

Look at that. Oh, my goodness. I know. All right. Now we got another sandwich that's got to go up here

Another layer of sandwiches? Yes. Oh. This is a wonderful dessert, Bubba, if you're feeding the crowd

Look how easy it is. I know. Now, I'm going to take a non-dairy whip

or you can use a fresh whipping cream. Now, we're just going to frost this with our toffee

Okay. Look at this. Now, we're going to just sprinkle it with some more toffee

Oh, my goodness. Put that in the freezer, Bubba. I'll be glad to

We're going to let that refreeze. Let those ice cream sandwiches get real hard

Doesn't that look delicious? Oh, I can't wait to try this. Well, you ain't got long to wait now

Oh, this looks delicious. I know it, Bubba. A spoon for you, a spoon for me

What do you think? Mmm. Is it good? Mm-hmm. Mmm. Oh, I have had a good time, Bubba

Me too. And like I said, I'm real proud of you. And I tell you what, everybody at Uncle Bubba's

and everybody at the Lady and Sons always sends y'all love and best dishes

from our kitchens to yours. Bye, y'all. Thank you