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Shrimp and Crab Stuffed Flounder

Shrimp and Crab Stuffed Flounder

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h
Linda Rier

Linda Rier

This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare.

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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:
  • 376 kcal
  • 19%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1115 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  2. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
  3. Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
  4. In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
  5. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
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Reviews

BILLIESUELOU
33

BILLIESUELOU

1/5/2004

If you haven't tried this yet, you are missing out! I used canned crabmeat instead of fresh, and my family begs for this dish! We have also made it with tilapia instead of flounder, and it tastes awesome, too. Thanks for a great recipe that has become a family favorite!

Cathy's Kitchen
30

Cathy's Kitchen

5/7/2006

This was outstanding! The fish filets I had were too small to roll though so I just put the fish in the bottom of the baking dish, covered it with the stuffing and then sauce and cheese. I baked it the same way directed and it came out perfect. Even my kids loved it!

mstmbmjb
19

mstmbmjb

3/19/2007

I gave this recipe to my sister. We were having about 12 people over for lunch. This was a huge hit. We almost ran out and we made twice as much as we needed. It has only been 3 days since we had this and people have asked us for the recipe. One friend has family over and was describing it for them and wants to make it. There was alot of the soup left over but we used it to spoon over some baked chicken and it tasted great! Also, we used tilipa instead of flounder, use a toothpick to hold your fish together if you're having problems keeping it together.

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