Crab Stuffed Flounder

Renée G.


I didn't have a recipe available when I started this and didn't write anything down - just what and how much for each step as I was making this but when it turned out so delicious and was so well received - I tried to recreate it from memory so I could recreate it another time. Hope I haven't left anything out, because it really was fabulous.

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20 Min


30 Min




¼ cup chopped onion
¼ cup chopped celery
¼ cup finely chopped green bell pepper
2 cloves garlic, minced
¼ cup olive oil (or butter)
1 cup fine bread crumbs
2 eggs, slightly beaten
salt and pepper to taste
2 tsp. chopped fresh dill
1 tbsp. chopped fresh parsley
1 container (6½ oz.) crab meat
8 (8 oz.) flounder fillets, lightly salted on both sides
butter or olive oil for greasing baking dish
8 pats of butter
8 tsp. lemon juice
melted butter for drizzling
fresh dill, paprika and lemon slices for presentation

Directions Step-By-Step

Sauté peppers, onions, celery and garlic in olive oil or butter until tender. Remove from heat and toss in bread crumbs, eggs, pepper, dill and parsley.
Add crab meat and toss lightly with fork. Place 2-3 tablespoons of stuffing in middle of each fillet. Top with pat of butter and lemon juice.
Lap ends of fillet across stuffing and pin with toothpick. Place toothpick side down in generously buttered or oiled (olive oil) baking dish, drizzle on more butter or oil and lemon juice; bake 25-30 minutes at 325º F.
Place on serving dish, pour on any pan drippings; sprinkle with paprika and garnish with dill and lemon slices.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American