Crab Stuffed Flounder

Egg Pirate

Went fishing on Thurs and caught several nice flounder. Ms Egg Pirate ask to have one stuffed. I took a 5 pounder and cut some pockets and stuffed with backfin crab meat, sautéed onions, celery, peppers and lots of butter. Cooked indirect at 400 for 45 min. It turned out awesome! Also made a white wine cream sauce with shrimp. Incredible. The egg held a perfect temp and gave the fish a unique flavor. Not so much a smoky flavor but maybe the brick oven feel. Anyway, it was great. A definite do again. Enjoy the Pix!

D

Richard Fl

Great Flounder by the way.

I go to flat view and cannot see the pics unless I reply to the post and then they are after the box for the response. Classic and threaded view only show the links but will not open. What am I doing wrong?? .

Egg Pirate

I'm not sure. I'm in classic view and everything is fine. This posting multiple pictures is kind of new to me. If anyone has any suggestions, let me know.

D

RNLV

Great looking meal !! I don't know what happed, but in "classic mode" had to read side to
side, not scolling down.

Where did you get the grill topper. I have not seen one like that for different heights.
Ron.

usc1321

Very Nice!! Looks fantastic!!! So how did you make that white sauce with the shrimp?? :woohoo:

Rick's Tropical Delight

your images are too large to be displayed correctly by this forum. it's the forums' fault and not the poster or the viewer. i sure wish wmk would type ONE sentence and let people know the images should be limited to 800 pixels wide.

CLICK THIS

Egg Pirate

Richard FI,

I went to PB and resized them to 800. Maybe that will help.

D

Egg Pirate

Thats the adjustable rig from tvj. I think it is eggaccessories dot com

D

Fossil Frank

RNLV
Hit "enter" after each picture so you start a new line before pasting another picture. That should place them one above the other.
Frank

Egg Pirate

Ahhh! The Master!

Thanks for the info.

I changed the size in PB. Do I need to repost the Photos in the forum?

When doing multiple photos, do they all have to be on one line or can you hit return and drop the next photo?


Sorry for the dumb questions, just trying to learn. This Nikon D200 is more camera that I know what to do with!

Trying to emulate some of your work!


Thanks again


D

Egg Pirate

Thanks Fossil Frank!!!

D

Rick's Tropical Delight

hahaha... i barely know what i'm doing, but thanks.

your photos show up now. hit return between each paste and the photos will be underneath each other. i click two returns to make a space between them.

that looks really good!

TRex

Beautiful plating on that dish - looks great!

Cheers,

TRex

Egg Pirate

Since my wife is pregnant with our second child, all alcohol has stop being consumed on her end. I, on the other hand am trying to take up the slack! She had a nice bottle of white wine on the shelf, so reduced about two cups in a sauce pan. Added a pint of heavy cream and let that reduce. Next was a half a stick of butter, a shot of hot sauce and some DP raging river. Let that come up to a boil and toss in some fresh medium shrimp. Cook for about 1 to 2 mins (don't want to over cook the shrimp) Serve on the side with the flounder or over the top. Also makes a great dipping sauce for some good bread. The Ms. wants that sauce over some pasta next time. It's good.

Thanks

D

Egg Pirate

Thanks,

I thought I was going to be flogged by the hungry masses in my house last night! They wanted to eat and I was trying to get "The Shot" Thanks for the compliment!


D

usc1321

Thanks for sharing the sauce. Very nice presentation as well..

RNLV

Thanks. I'll check out that site.

Eggtucky

Great lookin stuff Egg!!..great cook and eggcellent pix..how come some peeps keep using wide view if they know some pix dont come out right and WMK obviously isnt going to fix the bug??...you shouldn't have to resize your pix just so folks can use a diff view..especially if they know that view is borked...thanks for sharing the pix!

Egg Pirate

When I was writing the directions for the white wine sauce, all I could think about was your signature. I said to my wife, I hope Eggtucky does not get mad at me for using the good stuff on the sauce. Just for the record, that bottle was lovingly consumed with the fish and it was a fine pairing if I may say so. Even though me drinking wine is like putting a dress on a pig!

D

Eggtucky

hehe..well there are eggceptions to every rule Egg...I used the 'good' wine tonight for egrets Mac n Cheese..but then..far as I'm concerned..there isnt a 'good' wine..hehe..it's all game for the cook pot!!.. nice job and thanks for sharing.. :woohoo:

Chef in the Making

The flounder looks great and where did you catch the flounder? they are just beginning to bite here

Mike in Abita

Great looking plate. Sounds like it was a fantastic meal. :cheer:

Egg Pirate

Eastern NC. About 8 miles offshore on some natural live bottom and reef balls (artificial reefs) We were jigging in about 55 foot of water with bucktail jigs tipped with Berkley Gulp shrimp. First time this year. Five flounder, 3 grouper, 300 sea bass (only kept 30). It was a lot of fun.


D

Chef in the Making

sure sounds like fun wish I was there

Egg Pirate

We are blessed with some good fishing down here.

Here are a few photos if you are interested.