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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup green bell pepper (diced)
- 1/2 cup red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup green onion (sliced)
- 1 3/4 tsp. salt (divided)
- 3/4 tsp. ground black pepper (divided)
- 3/4 tsp. dried thyme leaves
- 1/2 tsp. ground mustard
- 1/2 tsp. cayenne pepper
- 1 1/2 cups stock (shellfish)
- 2 Tbsp. white wine
- 8 oz. crabmeat (Louisiana, picked free of shells)
- 4 oz. french bread (stale, diced and toasted)
- 1/2 cup bread crumbs
- 6 flounder (8- to 10-ounce fillets fresh, skinned and deboned)
- 1 cup all purpose flour
- 1 cup corn flour
- 1/4 cup clarified butter
- lemon butter sauce (recipe follows)
- microgreens (Garnish:, optional)
- 1/2 cup white wine
- 4 1/2 tsp. minced shallot
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Crystal Hot Sauce
- 1 lemon (zest of)
- 2 lemons (juice of, ⅓ cup to ½ cup)
- 1 cup unsalted butter (cubed)
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