Reviewed: Oct. 17, 2007

This is awesome! I omit the breadcrumbs completely and don't even miss them. Also, I add a little lemon juice and definitely it needs Old Bay!!!

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nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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Reviewed: Oct. 13, 2007

This was delicious! I even made it with imitation crab meat and light mayo because that is all I had on hand and it still turned out wonderful! Adds a lot of flavor instead of plain ol' fish.

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BOWZER70

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 5, 2007

everyone, even kids loved it and asked for more. Just play around with the spices to your taste.

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Toby

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

This was the best. I actually made more of the stuffing and it was great. I will be making this fish again. Tastes like something you would get at a restaurant.

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SLBORGES

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Reviewed: Sep. 27, 2007

Love the concept but somewhat bland (fish more so than the stuffing.) Next time would use old bay, butter, lemon, garlic on the fish and more salt and worcestire on the stuffing. Additionally, would be sure to spread stuffing THINLY over the fist. Mayo topping was unnecessary but good for looks. . . would look further for tastier topping.

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kimgae

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Reviewed: 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.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 11, 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.

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ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

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Reviewed: Jun. 9, 2007

Great Recipe. I doubled the topping, and used seasoned breadcrumbs instead of saltines. I would also recommend seasoning the fish before adding the topping. Don't get so carried away with measurements with the topping. I also added Old Bay seasoning to the fish and topping. My family loved it.

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cookingdiva

Cooking Level: Intermediate

Home Town: Lancaster, Texas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: May 16, 2007

OMG! Fantastic. Worth every single calorie

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Janis

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 16, 2007

I made a couple of changes, left out the mustard and worshestershire sauce and split the meat 1/2 cup crab with 1/2 cup shredded shrimp, but over all it was OK. The stuffing was delish but the flounder got soggy and had almost no flavor left. I will try again.

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Linda Gutowski

Cooking Level: Intermediate

Home Town: Mantua, New Jersey, USA

Living In: Cedarville, New Jersey, USA

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Reviewed: Apr. 13, 2007

Finally, a crab stuffing like you would find in a nice restaurant!!! Yummy Yummy Yummy!!! I did not make the sauce because I wanted to taste the stuffing as it was. I would like to try it though, so perhaps next time. The only change I made was that I added a dash of Old Bay. Not sure that it even made that much of a differnce or not. Thank you for a great "catch"!

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LisaRL

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Apr. 12, 2007

This dish turned out really great, I did substitute the flounder for Catfish and after reading the other reviews I added a Creole seasoning (closest to OldBay). I made the topping but with only 1 tablespoon of mayo and 4 of milk.

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Erin E.

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Reviewed: Apr. 7, 2007

We prepared this dinner without any changes to the recipe and served it to our family of 7 young children. We called dinner "chicken-fish" (imagine fish face saying moo) to get them to try it. There were very little leftovers. I can't wait to make this recipe again!

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SHERIBOOT

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Reviewed: Apr. 6, 2007

I cut the receipe down for 2, so was a little difficult to divide an egg! But, it was wonderful. I followed the recipe exactly, but added a little more melted butter to drizzle at the end. My husband said it was as good as any fish he has ever had in a restaurant. I'm sure that fresh fish & crabmeat from the fish market helped greatly. Will definitely make again with the mayo sauce.

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CLHEINS1

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Reviewed: Mar. 10, 2007

I followed the recipe - eliminated the topping as many others had but I did put the paprika and parsley as well as some panko bread crumbs on top. We all loved it - this is a keeper.

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Janice

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Reviewed: Mar. 6, 2007

I made this recipe last night and thought that it was excellent and very easy to prepare. I do agree with the comment that Constance made on her review of the dish, so I ommited the mayo topping and subsituted it with the sherry sauce and added Old Bay to the crab. It was superb!!! My husband commented that it was restaurant quality and had two helpings! This is a very impressive entree that will be a hit at any dinner party. Thanks for sharing!!!

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Erin

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Reviewed: Mar. 1, 2007

I made this without the mayo egg white sauce on top. It was still delicious. One of my friends tried this with Tilapia and it was great as well!

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chef diva

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 16, 2007

I must say that this is a very good and easy recipe, try it just as is and you will be amazed at what you done and so will anyone else you treat to it, thanx.

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rick

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Reviewed: Dec. 18, 2006

Mmmmmmm...this was GOOD! As recommended by others, I added Old Bay Seasoning to the crab stuffing. I also made a few other changes. I couldn't find flounder, so I used dory. Also, I added about 2 tablespoons of parmesan. I also reduced the butter to about 1 tablespoon. I did add the mayo/egg topping and thought it was good, but maybe unnecessary. I don't think it added enough to the recipe to justify the extra calories.

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