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Crawfish Flounder Roulade
This is always an impressive looking dish with rich, spicy flavor. I recommend a local chardonnay to accent the subtleties in the fish. The spice of the crawfish blends beautifully with the buttery flavor of flounder and even more so with this simple sauce.


  • 4 medium fillets of fresh gulf flounder
  • ½ lb. cooked crawfish tail meat, fresh or frozen
  • 1 cup bread crumbs
  • 1 Tbsp Old Bay Seasoning
  • ½ Tbsp Dijon mustard
  • 1 egg
  • 3 Tbsp olive oil
  • Tabasco sauce
  • Heavy cream
  • ¼ cup chopped celery


  1. Preheat oven to 350° F. In a large bowl, mix egg, mustard, bread crumbs, Old Bay Seasoning, crawfish, and chopped celery.
  2. Lay out the flounder fillets and scoop 2 ounces of crawfish mixture onto one end of each filet.
  3. Gently roll fillet around the mix to form the roulades.
  4. In an oven safe sauté pan, sear the flat side of the roulades on high setting for 1 minute.
  5. Using tongs, carefully flip the roulades over in the pan. Add cream and Tabasco sauce to middle of the pan. Place pan on center rack in oven for 12 minutes.
  6. Carefully remove the roulades to plates. Stir the cream sauce before adding it to the plates.

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