Reviewed: Oct. 26, 2009

Awesome! I made this recipe with only crab, as I was doing stuffed shrimp. It was a huge hit in my house! I will say, though, that if you use regular stuffing, as opposed to reduced-sodium stuffing, you should definitely using unsalted butter. I used regular stuffing and salted butter, and while the flavor was amazing, it was a saltier than I would have preferred. I think that next time that I make this (which is probably going to be tonight, once I get home from work, because I polished off the remaining stuffing this morning), at least one of the two sticks of butter I use will be unsalted. At some point, I will also add scallops to the mix.

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lilianic

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

I used all crab and no shrimp; crab from the seafood section of the grocery store that is in a plastic container as the canned taste like the can to me. We enjoyed this very much but next time will add some cayenne and Blackening seasoning to the butter, celery, and onions along with a couple tablespoons of white wine before mixing into the stuffing. Also, did not have whole fish rather had tilapia so just put the stuffing between two nice size pieces of the tilapia. Will certainly make again but will add my kick to it.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 31, 2009

Remarkable! I followed the recipe except I didn't have celery on hand nor shrimp or the seasonings (ie. old bay, cajun). I used a small amount of chicken broth in my chicken flavored cornbread stuffing since I didn't have the canned shrimp. I used flounder fillets spread the stuffing on top and rolled them and pinned them with a toothpick. Removed the toothpick before serving (they stayed together). Served with lots of fresh squeezed lime juice on top and a side of steamed Asparagus. Delicious! Thanks Brian for a great recipe. It felt like we were dining at an expensive restaurant, but only paid $12 for the entire meal!

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missmarie

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

I keep this at the house and use it frequently. We fish right on the intercoastal canal and the gulf, so we bring home flounder pretty often. Sometimes we clean it so that it comes out like a "sock" and can be literally stuffed, sometimes we clean it in filets. If you can stuff it, its' better! Make sure your stuffing is hot before you put it in the fish, or the fish will cook ahead of the stuffing. All in all a great recipe, and I daresay that just about all of us make modifications to recipes that we think look good! good job Brian!

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Belle

Cooking Level: Expert

Living In: Arnaudville, Louisiana, USA

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Reviewed: Jan. 22, 2009

Very good, a little salty. Seems fancy but is actually very easy. If using frozen flounder filets, place one on the bottom, spread stuffing on top and cover with a second filet.

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cupcakequeen

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

I went floundering for the first time and had to figure out what to do with my beautiful fish. I used fresh crab meat instead of the canned crab and shrimp. This was just kinda bland. Not impressed.

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Ashley

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 30, 2008

This recipe was easy to make and it was good, but the flavored stuffing mix overpowered the flavor of the crab meat (even though I added 3 more oz of crab meat to the stuffing). I'll be using plain bread crumbs in the future, or perhaps just look for another recipe. Also, this recipe made much more stuffing than I could use for five large flounder fillets (2 lbs).

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peachypie

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

YUMMMMMMMYYYYY. I havent cooked for SO long, been really busy. This dish reminded me how much I miss cooking every night. I used cod fillets and not a whole flounder. My DH said this was restaurant quality. Very good; ill totally make this again soon. Thanks for the recipe!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 3, 2008

I made this tonight and my husband usually doesn't comment on what's for dinner. When he ate this, I was shocked when he turned to me and said "wow, this is really good!" Everyone loved it and it's a definate keeper! I followed the recipe exact, only substituting flounder fillets for the whole flounder. I did have a lot of stuffing left over...next time I'll half the recipe. Thanks for a fantastic recipe!

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Lissa30

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

Easy & tasty!

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LCR

Home Town: Chicago, Illinois, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 17, 2008

*FABULOUS* it is great as written, but b/c i make it often i have also added halfed cherry tomatoes and parmesian cheese on top. We catch our fish in the gulf of mexico, use fresh caught if possible!

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GAHSMOMX3

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Living In: Attapulgus, Georgia, USA

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Reviewed: Jun. 9, 2008

Delicious! I topped mine with a lobster cream sauce, mmm mmmmmmm!

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scubascaff

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Reviewed: May 20, 2008

WOW! I loved this recipe! I used talapia instead of flounder (we live in Texas where flounder isn't readily available). I also minimized the butter. I used just one talapia filet and topped it with the stuffing. Dredge talapia filet in bread crumbs (I used Italian Seasoned bread crumbs) Lay filets down in a buttered (greased) 13 x 9 pan (I had a glass pan) Spoon the stuffing on top and flatten with the spoon (to make room for MORE stuffing!) Bake at 350 for 25 minutes. As for the stuffing, I sauted (sp?) the celery and onion in a bit of olive oil -- again, to minimize the butter. That mixture, plus the juices from the canned shrimp and crab was plenty to soak the stuffing mix. All in all, this recipe was GREAT! Hubby loved it! The stuffing was amazing -- the best part!

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Molly

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Reviewed: Apr. 9, 2008

This recipe was great! I loved it. Used a flounder fillet instead of a whole flounder and rolled it up with the stuffing in the middle. I halved the recipe for 1 fillet and had a lot left over, so I made it again with Tilapia the next night and I didn't like the Tilapia as much. Definitley recommend the flounder though!

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Fox!nSox

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Mar. 19, 2008

My fam. loved it! Even my picky 4 year old. Thanks for the recipe!

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bakinamy

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Reviewed: Feb. 25, 2008

WONDERFUL! Made the following changes & it still turned out great. used celery salt used orange roughy, layered used canned crab, non-lump used herb seasoned stuffing, mixed with chicken broth did not use shrimp

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SUZMOLLMAN

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA

Living In: Canal Winchester, Ohio, USA

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Reviewed: Feb. 22, 2008

OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imitation crab and chopped up that and some large shrimp rather than using the canned products, added water to right consistency since I didn't have the "juices". Used about half as much butter. Used flounder fillets. Put a large handful of stuffing on one side and folded the other half over. Basted with butter and sprinkled liberally with old bay and cajun seasoning. Looked awesome. Added a sauce of 1/2 C mayo, 1 T lemon juice, 1 t milk, 1 t Old Bay. Made a pool around the fish and drizzled over. For a fairly simple meal, it looked and tasted out of this world.

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Connie

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Feb. 1, 2008

This recipe is very good! I made a couple of alters. Instead of using celery I used green peppers, and substituded the stuffing for plain bread crumbs.This was my first time making stuffed fish. Next time I will try stuffed shrimp This recipe is a keeper! Thanks so much!

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buddafly princess

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 21, 2007

Awesome recipe. I love the celery crunch in this recipe!I made it and put it on top of tilapia instead of flounder (because tilapia is thin and it was hard to stuff) I had a lot left over so I made small cakes out of them, and put them in the oven for about 10 minutes at 350 and presto- instant seafood cakes!

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Stephanie<3

Cooking Level: Intermediate

Living In: Matawan, New Jersey, USA

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Reviewed: Dec. 12, 2007

I leave out the shrimp because my fiance hates shrimp and added some Worcestershire because I like it... Tasted amazing. Pretty easy to make too but I ended up with way too much stuffing. Maybe my fish was too small.

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KARRI99

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Brian's Easy Stuffed Flounder

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