The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by Mike Reeder
Reviewed: Sep. 21, 2006
I loved it! I enjoy flounder fishing, so I'm always looking for a way to prepare for my family.
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Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 12, 2006
Delicious and easy. I didn't change a thing. I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 29, 2006
The best dinner I have ever made!!! I added "old bay" seasoning to the recipes because I'm from Maryland and you can't crab without "old bay" where I come from. Still came out great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by Sue S.
Reviewed: Aug. 15, 2006
Prepared almost exactly as written and it was beautiful, delicious, and EASY! I really wanted to get my camera it was so attractive! (I did add a half dozen or so shrimp that I had in the freezer which I cut in 1/2 inch slices that added some color and I used fresh parsley.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 20, 2006
Everyone LOVED this dish. Sooo easy too! Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 14, 2006
This recipe was delicious! We made it for about 22 people and they absolutely loved it. It does need a touch more of cajun seasoning in the actual stuffing. And maybe some garlic. But it was really resteraunt quality.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 29, 2006
Excellent, very tasty, no problem with anything being too this or that. I did substitue tilapia for the flounder, and diluted the sauce on top just a touch with some evaporated milk (all I had at the time). It's only 180 calories per serving, too (though most of those are from fat *L*)
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Cooking Level: Expert

Home Town: Sherbrooke, Quebec, Canada
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 18, 2006
Easy to make, quick, WONDERFUL results, even if you don't have everything exactly as it calls for in the recipe>
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Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 25, 2006
I'm giving it four stars even though I had to add some old bay to give it a little more flavor and used fresh parsley. I squeezed some lemon on top and served it with homeade rice pilaf.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 30, 2006
Very good and also adaptable. I didn't have enough crabmeat on hand so I used one can of crab and one can of baby wild shrimp. Also used 1 tsp. of dijon mustard instead of the dry, added 1/2 tsp. Old Bay, and used only half as much butter to cut back on fat, subbed red pepper for green, and omitted the salt and the mayo/egg topping altogether.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 6, 2006
My husband really enjoyed this dish, I however didn't like the sauce on the top to spongy for me would prefer it with a holliandaise type sauce and would cut out the salt completely too salty for me but over all pretty tasty. I didn't use the green peppers and used ritz crackers instead of saltines and added a bit of chesapeake bay seasoning. Also for the topping I used 4 tbsp mayo and added a little water because it was very thick. Just want to add if you really like crab you might want to double the stuffing I topped three fillets with what the recipe called for.
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Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 17, 2006
Very yummy. We do not care for mayonnaise so I substituted it in crab mixture once with tartar sauce and the second time with sour cream and it tasted great both times. I omited the egg and mayo topping completely. My best fish ever.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 2, 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.
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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA
Living In: Joplin, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 26, 2005
Great recipe. Skipped the peppers because I didn't have any, added old bay seasonings, and added a tablespoon of milk to the egg/mayo sauce so it wouldn't turn into an "omelette" like some had complained. Turned out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 10, 2005
I've made this once for my husband, and he liked it so much I decided to serve it for a dinner party! Everyone loved it. The only change I made was adding Old Bay to the crab.
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Photo by Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA
Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2005
Made it last night. Very simple and oh so yummy :)
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Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA
Living In: Moon Township, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 19, 2005
I've made this meal twice now and my husband and I absolutely love it. I used cod the first time and salmon the next. I also used low fat mayonnaise, smart beat margarine, and low sodium saltines to make it a little healthier. I have to say I liked it with the cod better than with the salmon, but it's an easy dish to prepare that would impress any guest in your home.
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Cooking Level: Expert

Home Town: Hillside, New Jersey, USA
Living In: Owings Mills, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 2, 2005
Oh my, it is not often that I rate a 5 star recipe so low. But this dish was not very good. I followed the recipe exactly, but we felt the crab was dry and rather salty with the worcestershire, saltines, and salt. Don't get me wrong, we ate the meal, it is just not something I would make again. Sorry.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 8, 2005
My fussy husband loved this recipe, I used Orange Roughy and Salmon since that is what I had at home, very good. Also added the additional worchestershire and Old bay as recommended and used fresh parsley instead of dry. I'm sharing this one with my sisters!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: May 16, 2005
I must have done something wrong. My fish was mushy after cooking it. The crab stuffing was wonderful but the fish just fell apart. I used frozen which had been thawed in the refrig for 2 days. It looked kinda funny after the first 15 min so I poured off the liquid before putting it back in but I think it was too late. This is my fav at Red Lobster. I was really disappointed it did not come out better. Any suggestions?
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