Shrimp and Crab Stuffed Flounder Recipe - Allrecipes.com
Shrimp and Crab Stuffed Flounder Recipe
  • READY IN 1 hr

Shrimp and Crab Stuffed Flounder

Recipe by  

"This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  2. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
  3. Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
  4. In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
  5. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

If you haven't tried this yet, you are missing out! I used canned crabmeat instead of fresh, and my family begs for this dish! We have also made it with tilapia instead of flounder, and it tastes awesome, too. Thanks for a great recipe that has become a family favorite!

 
Most Helpful Critical Review
Mar 09, 2012

The stuffing was great, but the mushroom soup and the cheddar did not seem to go. I also agree that the soup is too much, it smothers the fish when I felt a lighter zesty sauce would have fit better.

 
May 07, 2006

This was outstanding! The fish filets I had were too small to roll though so I just put the fish in the bottom of the baking dish, covered it with the stuffing and then sauce and cheese. I baked it the same way directed and it came out perfect. Even my kids loved it!

 
Mar 19, 2007

I gave this recipe to my sister. We were having about 12 people over for lunch. This was a huge hit. We almost ran out and we made twice as much as we needed. It has only been 3 days since we had this and people have asked us for the recipe. One friend has family over and was describing it for them and wants to make it. There was alot of the soup left over but we used it to spoon over some baked chicken and it tasted great! Also, we used tilipa instead of flounder, use a toothpick to hold your fish together if you're having problems keeping it together.

 
May 10, 2010

This was good. Next time I would halve the cream of mushroom soup mixture and add some cubed bread to the shrimp crab mix so its easier to roll. I would also sub a fresh parm asiago mix for the cheddar as it just didn't quite fit.

 
Aug 24, 2004

This was a great recipe! The store I was at didn't have Flounder so we used Tilapia and it was great. Also used imitation crab meat, but I think it would have been tasier with canned crab meat (although more expensive).

 
Jun 25, 2008

i made this recipe with a few alterations. i used a cornbread stuffing mix in addition to the listed ingredients and used a bottled alfredo sauce instead of cream of mushroom soup. try this recipe with the cornbread stuffing and alfredo sauce. it's delicious.

 
Jan 20, 2011

this was the best seafood recipe i have ever made. i did add 2 tbsp mayo and 5 crushed saltine crackers 1/4 tsp worchestsire sauce and 1'4 tsp dry mustard in the stuffing mix. kinda mixed the recipe with the crab stuffed flounder recipe on this web site. and let me tell you it was a big hit with the family. will make this again for sure but might have to double the recipe for they couldnt stop eating it and wanted more!

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 48.1 g
  • 96%
  • Sodium
  • 1115 mg
  • 45%

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

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