Recipe By Anonymous
Rating
Published Apr 29th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 8 servings Calories 394.9

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

Recipe Ingredients

  • ⅓ cup butter
  • ½ large onion, minced
  • 1 bunch green onions, chopped
  • ½ green bell pepper, chopped
  • 1 stalk celery, minced
  • 3 cloves garlic, minced
  • 1 pound crabmeat, shredded
  • ¼ teaspoon Cajun seasoning
  • ½ cup dry bread crumbs
  • salt and pepper to taste
  • 2 tablespoons butter, softened
  • 4 pounds whole flounder - cleaned, rinsed and dried

Cooking Directions

  1. 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. 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. 3 Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  4. 4 Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  5. 5 Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts

  • Calories 394.9
  • Carbohydrate 8.9 g
  • Cholesterol 174.9 mg
  • Fat 15.7 g
  • Fiber 1.4 g
  • Protein 52.3 g
  • Saturated Fat 7.4 g
  • Sodium 446.1 mg
  • Sugar 1.7 g

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Reviews

  1. Therese I thank you! Thank you thank you! Please allow me describe my version of your delicious dinner: I used sockeye salmon 1 lb skin-on fillet. I also brushed the fish on all sides w lemon-parsley butter (1/4 cup each lemon & butter w chopped fresh parsley) The stuffing I went nuts on you may - Read more ...
  2. WOW! This recipe was absolutely delicious!! The only difference from actual recipe was that I used filets because that was what I had. I didn't top a filet with another I just topped the filet with the stuffing and baked. Even my kids who normally dislike fish they don't even care for fish sticks LOVED - Read more ...
  3. Oh my goodness it looked so beautiful but the flavor was terrible. It's the first time I have just white rice for lunch. I tried to give this more flavor with white wine and clam sauce but it didn't help. As a fish lover i only can say there's a million ways to prepare a - Read more ...
  4. This was wonderful. I did use fillets instead of whole flounder. I sandwiched the filling between 2 fillets and it was fabulous. Will definitely make again (and I am not a huge seafood eater!)
  5. 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 - Read more ...
  6. This is my favorite dish at a seafood restaurant and have been trying to find a recipe as good as theirs. This is it! I used whitefish instead of flounder and imitation crab instead of real. It was so good. My entire family liked it and wants me to make it again.
  7. This was excellent! My whole family loved it! This could be served to guests it was so good. I'm not a fish lover but I thought this was great! Will make again and again.
  8. I used tilapia filets instead and rolled them up like jelly rolls and secured with toothpicks. You can then cut them into circles for a nice presentation or serve as-is. This got rave reviews. My father-in-law doesn't like fish and even he liked this one!
  9. 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.
  10. 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 - Read more ...
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