Crab Stuffed Flounder

SUBMITTED BY: DTHOMRN PHOTO BY: VbCook

"This is an easy recipe that my children have enjoyed. They're not big fish eaters either!"

PREP TIME	10 Min
COOK TIME	21 Min
READY IN	31 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

READ REVIEWS (162)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 2, 2006 by Constance

Absolutely delicious. Made a few changes since there were mixed reviews about the mayo topping and the lack of seasonings. Well first I used 2 cans of crabmeat, tripled the mustard, crackers and worchestire, added some garlic powder, minced onion, parsley and chili powder. To the fish I brushed on melted butter mixed with some lemon juice and garlic powder. To the mayo topping I used about 4 TB and added about 2 TB of sherry to smooth it out. Turned out absolutely delicious, although next time to make it more resturant quality I'll skip the mayo mixture on top and instead make a sherry cream sauce from roux, and pour it on just before serving for a more impressive presentation.

9 users found this review helpful

Reviewed on Feb. 5, 2004 by LAURA B.

I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijon mustard in it's place. It turned out very well, but a little bland. Definately needed more salt and I wish I had added some Old Bay, which I did have in my spice cabinet, but forgot about. My family enjoyed it, but agreed it needed just a little more pizazz. The mayo and egg yolk mixture on top was very good...reminded me of hollindaise sauce. It looked very nice on the plate, like something you'd get at a quality seafood restarant. I will definately make this again!

8 users found this review helpful

Reviewed on Jul. 1, 2003 by KMS1970

Completely Awesome! I have to admit I am impressed with myself...and I owe it to the recipe. It tasted just like we were in a restaurant...even better. I substituted the saltines with a buttery round cracker and dashed in some old bay. My three year old even ate it. Thank you for a great recipe!

8 users found this review helpful

MORE MEMBER REVIEWS