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Stuffed Flounder

Stuffed Flounder

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Therese

Therese

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Serena
77

Serena

6/21/2007

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 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!!!

RONLOVE
50

RONLOVE

2/2/2003

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

12/15/2003

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.

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