Real Recipes From Real Home Cooks ®

crab-stuffed flounder

★★★★★ 2
a recipe by
Teresa G.
Here, KY

I was craving fish one day and wanted to have something other than our usual fried fish. This is what I created - a tender, flaky and moist fillet of flounder, wrapped around a lightly seasoned stuffing of crab and fresh bread crumbs, brushed with butter and gently baked to perfection. Delicious! It takes a little more time and effort, but it is well worth it. It's a great dish for a dinner party or a special occasion. You may use fresh crabmeat instead of canned and any white fish similar to flounder, if desired.

★★★★★ 2
serves 4
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For crab-stuffed flounder

  • 2 can
    crabmeat (6 oz.)
  • 6 Tbsp
    salted butter, divided (4 & 2)
  • 1/4 c
    celery, small diced
  • 1/4 c
    onion, small diced
  • 1/4 c
    sweet red, orange or yellow bell pepper, finely chopped
  • 1 Tbsp
    finely chopped shallot
  • 1 pinch
    freshly ground black pepper
  • 3/4 tsp
    old bay or louisiana seasoning
  • 1/2 tsp
    seasoned salt
  • 2 tsp
    chopped fresh parsley
  • 1 1/2 c
    fresh breadcrumbs (sourdough, italian etc...)
  • 8 sm
    flounder filets
  • a sprinkle
    fine sea salt
  • a sprinkle
    smoked paprika

How To Make crab-stuffed flounder

  • 1
    Gather and prep all ingredients.
  • 2
    Lightly grease a medium baking dish; set aside.
  • 3
    Drain crabmeat (reserve liquid, about 3/4 cup, to use for sauce, or freeze for fish stock or chowders, if desired.)
  • 4
    In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
  • 5
    Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
  • 6
    Sauté for 6 to 7 minutes, until onions are translucent.
  • 7
    Stir in the parsley; sauté for additional 30 seconds.
  • 8
    Remove from heat; add breadcrumbs; mix well.
  • 9
    Add drained crabmeat, mixing gently until well combined; set aside.
  • 10
    Preheat oven to 350ºF.
  • 11
    Pat fish fillets dry with paper towels; lightly season with fine sea salt.
  • 12
    Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick if needed.
  • 13
    Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
  • 14
    Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
  • 15
    Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
  • 16
    Cover and refrigerate leftovers.
  • 17
    *NOTE: To make a sauce, while fish is in oven, reduce crab liquid to about 1/3 cup by boiling either in a small pan on the stovetop or pouring into a 4 cup glass measuring cup and microwaving on high power for 6 to 7 minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 2 minutes. Pour over fish or directly into baking dish; swirl dish a bit to mix sauce with juices in dish. Plate fish with a spoonful of the sauce.