Recipe by Linda Rier
"This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (4.5 ounce) cans
small shrimp, drained
1 (4.5 ounce) can
sliced mushrooms, drained
ground black pepper
8 (6 ounce) fillets
2 (10.75 ounce) cans
condensed cream of mushroom soup
shredded Cheddar cheese
minced fresh parsley
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!
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.
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!
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.
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.
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).
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Crab Stuffed Flounder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 376
** Calories from Fat: 131
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to prepare the easiest “fancy” fish recipe of all time.
Baked mushrooms are stuffed with seasoned crabmeat.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.