SALEM, MASS. (WHDH) - With Halloween right around the corner, this week’s What’s Cooking headed to Salem for the appropriately-named cornbread and crab-stuffed witch flounder.
Turner’s Seafood in Salem can be found in an historic location. The grounds were originally owned by Bridget Bishop, the first accused witch burned in the Salem witch trials in the 17th century. Chef Yale Woodson said the location means the restaurant is supposedly haunted.
Witch flounder is commonly known as grey sole but Woodson said in October they give it the seasonal name.
6 fillets of Witch Flounder
2 cups cornbread crumbled
6oz Jonah Crab Meat
½ cup diced onion
½ cup diced celery
1 stick butter
2oz cream sherry
2 tbsp rough chopped parsley
Salt and pepper to taste
- Preheat oven to 375
- Melt butter in sauté pan and sauté the onions and celery until soft over medium heat
- Add sherry and cook for another minute
- Pour mixture over cornbread crumble and mix together well
- Add crabmeat and parsley and fold gently so as not to shred the crabmeat
- Lay out Witch flounder fillets skin side up and form 6 stuffing balls with the crab and cornbread mix
- Place stuffing on the fillet and roll the fillet around the stuffing
- Place on a lightly buttered pyrex dish and bake in the oven for 10/15 minuets
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