Prep 25 mins
Cook 15 mins
A rich and creamy dish using imitation crab and flounder--but you can sub in any flat mild fish. Kind of like Newburg and baked fish all in one dish. Measurements are approximate, since this was thrown together in a hurry. Salt and pepper, along with other spices or fresh onion would be good with it, but it is nice as it is, too. Comforting and filling, and my toddler even ate some!!
- 680.38 g flounder fillets
- 340.19 g imitation crabmeat, chopped
- 354.88 ml milk
- 44.37 ml butter
- 44.37 ml flour
- 14.79 ml dried onion flakes
- 2.46 ml dried dill
- 59.14 ml dry breadcrumbs
- 118.29 ml grated parmesan cheese
- 14.79 ml butter or 14.79 ml olive oil
- 2.46 ml imitation butter flavor extract
- Saute the imitation crab in the butter flavoring, 1 tb butter (or olive oil) over medium-high heat until lightly browned and fragrant.
- Set aside.
- In a saucepan, melt the 3 tb of butter.
- Whisk in the flour, to form a paste.
- Quickly whisk in the milk, mixing thoroughly.
- Add the onion and dill.
- Stir occasionally, letting the sauce get to a low boil until sauce thickens.
- When sauce is thick, remove from heat, and stir in the sauteed imitation crab.
- Rinse fish fillets, and pat dry (important).
- Spray bottom of an 11x7 baking dish with cooking spray (butter flavored is best).
- Layer fish evenly along bottom of dish.
- Pour the crab and sauce mixture over the fish.
- Sprinkle the bread crumbs and parmesan over all.
- Bake at 375 degrees for 10-15 minutes or until fish is done (use a fork to get to the fish to test, if necessary).
- If desired, broil for 1 minute to form a crust.