Stuffed Flounder41 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.” - by Therese
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
- Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
- Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
- Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
- Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
Amount Per Serving (8 total)
- 395 cal
- 15.7 g
- 8.9 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"DELICIOUS! This tasted exactly like the Crab stuffed Sole I get at Red Lobster! However, I will note that I made a few alterations... I used flounder fillets instead of whole flounder (I spread the..." See more filling between two large fillets). I also used SHRIMP instead of crab because it's all I had and I was craving a stuffed fish entreé. If you don't like crab, or you find it's just too expensive - shrimp makes an excellent substitute! In an effort to cut back on some fat/calories - I only used 2 T butter for the mixture instead of the 1/3 cup as called for. The mixture didn't seem as moist, but once it baked with the fish - it was perfect. I also used seasoned breadcrumbs and homemade cajun seasoning (salt, pepper, garlic powder, chili powder, and paprika). I mixed a little cajun seasoning in the butter I used to rub the fillets with... Awesome recipe- thanks!!!"
"FAB-U-LOUS!! My fiance' thought I was a gourmet chef. Though, I must admit that I added my own little touch as I always do. I used fillets instead of the whole flounder and in the crab mixture, I ad..." See moreded a touch of mayo. I buttered both sides of the fillet, rolled it up with the mixture, seam side down and spinkled the top with a little Adobo and paprika. Thanks Therese.... you make me look good!!!"
"Very good recipe, though I must say, I am a Marylander and didn't have "Cajun" seasoning, so I used Old Bay instead. I also omitted the 1/2 large onion chopped. It takes awhile to chop all the ingre..." See moredients, but it is an easy recipe and the end result had a restaurant-quality taste."
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