READY IN 31 mins

Crab Stuffed Flounder

Read Reviews (259)

Recipe by DTHOMRN

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

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.

Kitchen-Friendly View

PREP 10 mins
COOK 21 mins
READY IN 31 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 02, 2006

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.

—Constance

See full review »

Most Helpful Critical Review

Aug 14, 2007

3.5 stars. It was a very easy recipe, but I think it lacked some flavor. It's a good base recipe; I would use more worch. sauce, maybe even marinate the fillets in the sauce before. The crab topping was good (still lacking some spice), but the fish was pretty bland. I think it would work better if you baked it in a pan that was a bit too small, that way all the juices and sauce/juices don't run all over and instead get absorbed by the fish & topping.

—w

See full review »

308 Ratings

See other versions of this recipe!

Feb 05, 2004

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!

—LAURA B.

See full review »

Jul 01, 2003

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!

—KMS1970

See full review »

Nov 07, 2007

Absolutely delicious, just as written. What a great recipe!

—naples34102

See full review »

Jul 13, 2009

HELPFUL TIP: For a more gourmet look, I decided to put the crabmeat in the middle and wrap the cut strips of flounder around the meat, ...kind of like you would if it were bacon. I thought it looked a little better :) I also added salt to the fish. Then I added several dashes of old bay and garlic to the crab mixture. If I don't have green pepper, I use red. It's no biggie, and it brings some color to it. I only had a few eggs left and needed them to make something else that night, so I didn't make the topping this time but it does taste delish!!!!!!

—Chef Joy

See full review »

Jun 12, 2007

Two words: DEE LICIOUS!!! I used two huge red snapper fillets because I couldn't find flounder. Seasoned them with a mixture of melted butter,Emeril's Essence,and minced garlic. For the crab filling I used ritz crackers instead of saltines and dijon mustard in place of mustard powder. Seasoned the filling with plenty of Old Bay. I had my doubts about the sauce but I made it any way and I'm glad I did. As other members have said,it looked like an omlette on top but a very tasty omlette. This dish is on the menu at my next dinner party. No need to get all fancy with fresh crab. Canned works just fine.

—ANGELGIRL94

See full review »

Dec 25, 2003

Wow! I prepared this recipe with fresh flounder and used imitation crab meat in the filler. Alterations to the crab mixture: added chopped onions and Old Bay. This recipe was so easy to use, with ingredients I already had in my cabinet (besides the seafood!). I increased the stuffing quantity and "wrapped" filets around mounds of crab. Was unsure about the mayo/egg sauce but it was the perfect touch! Makes a wonderful presentation and really tastes terrific.

—LDEVON

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Shrimp and Crab Stuffed Flounder

Stuffed Flounder

Stuffed Sole with Imitation Crab

Brian's Easy Stuffed Flounder

Baked Stuffed Flounder Ricardo

Stuffed Sole

Crab Stuffed Chicken Breasts

Crab Stuffed Haddock

Crab Stuffed Manicotti

Gina's Crab Stuffed Chicken Breast

Nutrition

Calories
308 kcal
15%

Carbohydrates
2.2 g
< 1%

Cholesterol
127 mg
42%

Fat
21.2 g
33%

Fiber
0.2 g
< 1%

Protein
26.5 g
53%

Sodium
408 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crab Stuffed Flounder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Calories from Fat: 190

% Daily Value *
Total Fat 21.2g 33 %
** Saturated Fat 7.1g 36 %
** Cholesterol 127mg 42 %
Sodium 408mg 16 %
** Potassium 451mg 13 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 26.5g 53 %
** Sugars 0.3g
Vitamin A 10 %
Vitamin C 6 %
Calcium 5 %
Iron 10 %
** Thiamin 3 %
** Niacin 67 %
** Vitamin B6 20 %
** Magnesium 16 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.