Stuffed Flounder

Stuffed Flounder

44 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Therese
Recipe by  Therese

“Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  2. 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.
  3. Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  4. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  5. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Share It

Reviews (44)

Rate This Recipe
Serena
77

Serena

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 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 entreƩ. 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!!!

RONLOVE
50

RONLOVE

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 added 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!!!

TOADMAMA
32

TOADMAMA

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 ingredients, but it is an easy recipe and the end result had a restaurant-quality taste.

More Reviews

Similar Recipes

Crab Stuffed Flounder
(262)

Crab Stuffed Flounder

Brian's Easy Stuffed Flounder
(48)

Brian's Easy Stuffed Flounder

Baked Flounder with Panko and Parmesan
(41)

Baked Flounder with Panko and Parmesan

Stuffed Sole
(32)

Stuffed Sole

Shrimp and Crab Stuffed Flounder
(33)

Shrimp and Crab Stuffed Flounder

Stuffed Fish in Puff Pastry
(18)

Stuffed Fish in Puff Pastry

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 52.3 g
  • 105%
  • Cholesterol
  • 175 mg
  • 58%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Brian's Easy Stuffed Flounder

>

next recipe:

Stuffed Sole