Reviewed: Feb. 21, 2009

Therese I thank you! Thank you thank you! Please allow me describe my version of your delicious dinner: I used sockeye salmon, 1 lb skin-on fillet. I also brushed the fish on all sides w lemon-parsley butter, (1/4 cup each lemon & butter w chopped fresh parsley) The stuffing I went nuts on, you may want to try this: brown the breadcrumbs in 2 Tbsp butter and put in mixing bowl, sautee onions w garlic & celery, I also added 7 oz imitation crab, (which I usually don't like!), zest of 2 lemons, 1 egg beaten, 2 Tbsp of capers. Oh yeah! After placing fish on foil lined cookie sheet i mound the stuffing on top and brush it w the rest of the butter mixture. I used lite butter all throughout, and a bit of olive oil for the sautee. Besides salt & pepper I just let the fresh flavors come through and it rocked. Couldn't have done it without your recipe though and I thank you for getting me to start a membership w this site.

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Khephra

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Reviewed: Feb. 19, 2009

WOW! This recipe was absolutely delicious!! The only difference from actual recipe was that I used filets because that was what I had. I didn't top a filet with another I just topped the filet with the stuffing and baked. Even my kids who normally dislike fish, they don't even care for fish sticks, LOVED this! Thanks for sharing such a great recipe!

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SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 5, 2009

Oh my goodness, it looked so beautiful, but the flavor was terrible. It's the first time I have just white rice for lunch. I tried to give this more flavor with white wine and clam sauce, but it didn't help. As a fish lover, i only can say there's a million ways to prepare a tastier flounder. I'm sorry, but i can't recommend this recipe to anyone.

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Oct. 15, 2008

Amazing! I added mushrooms to the stuffing mix which really helped and my grocer had a deal on shrimp so I used that instead of crab. Over all this recipe is wonderful. I didn't know how to prepare the flounder to be stuffed so I wish the recipe had explained that, but once I found out it was pretty simple and went over well as an anniversary dinner for my husband.

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Mrs. Hogan

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Living In: Willis, Texas, USA

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Reviewed: Mar. 28, 2008

I thought this was easy,but it looked like I slaved over it all day. Very, very tasty too! I used sweet red pepper instead of the bell pepper.

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cher6555

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Reviewed: Mar. 10, 2008

This was wonderful. I did use fillets instead of whole flounder. I sandwiched the filling between 2 fillets and it was fabulous. Will definitely make again (and I am not a huge seafood eater!)

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Penny

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 28, 2008

My family was disappointed in the lack of flavor of this dish.

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CakeLadyPHX

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

This recipe is AWESOME!!! A "family restaurant" once had a seafood dish w/ crab stuffing that I loved, and is now discontinued... This tastes exactly like it :) I am a very happy camper and will make this over & over again! Thanks!

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abethepunk

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Reviewed: Nov. 30, 2007

I used this recipe on Thanksgiving. It was a big hit with the family. It actually got more reviews than the turkey.

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Linda

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Reviewed: Oct. 4, 2007

I am giving it 5 stars because if we had used the Old Bay, which I did not have, it would have been out of this world. But, even without the Old Bay, it was very, very good.

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JERALYN V

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Reviewed: Jun. 21, 2007

DELICIOUS! This tasted exactly like the Crab stuffed Sole I get at Red Lobster! However, I will note that I made a few alterations... I used flounder fillets instead of whole flounder (I spread the filling between two large fillets). I also used SHRIMP instead of crab because it's all I had and I was craving a stuffed fish entreé. If you don't like crab, or you find it's just too expensive - shrimp makes an excellent substitute! In an effort to cut back on some fat/calories - I only used 2 T butter for the mixture instead of the 1/3 cup as called for. The mixture didn't seem as moist, but once it baked with the fish - it was perfect. I also used seasoned breadcrumbs and homemade cajun seasoning (salt, pepper, garlic powder, chili powder, and paprika). I mixed a little cajun seasoning in the butter I used to rub the fillets with... Awesome recipe- thanks!!!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 28, 2007

I loved it! My husband made it for me tonight but he had to use extra virgin olive oil because we didn't have butter on hand (that should have never happened! its like a sin in our house!!) but it was wonderful!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jan. 29, 2007

I was trying to find sole at the fish market but the prices were unbelievably expensive. One of the fish mongers recommended baby flounder so I went with that. I made this crab sauce for on top of the fish, along with a splash of sherry for added "oomph". Wonderful, mild tasting fish, and the sauce was decadent! The crab really made it ultra-gourmet.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 17, 2006

I made this last week. None of the family liked it. The texture of the crab wasn't good - too soft and mushy. Also didn't like the flavor.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jul. 7, 2006

I used tilapia since I don't like flounder (I just put the stuffing on top) and it was good. I felt it needed something so I added some Old Bay seasoning. We enjoyed it! Oh, and I also used canned crab (the premium white crabmeat kind), so the recipe is quite forgiving.

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GBOLLER

Cooking Level: Expert

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Reviewed: Apr. 22, 2006

I tried to reduce the fat in this recipe by cutting back on the butter - bad idea. It was a bit dry and lacked flavor. I will try again full strength. I used filets and rolled them up - worked very well. I also used old bay seasoning instead of the cajun seasoning.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Mar. 30, 2006

Cooked this for the in-laws after a fishing trip to the beach. They were so impressed. It makes a beautiful presentation, plus it is delish!!

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AndreaC

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Reviewed: Jan. 6, 2006

This is my favorite dish at a seafood restaurant and have been trying to find a recipe as good as theirs. This is it! I used whitefish instead of flounder and imitation crab instead of real. It was so good. My entire family liked it and wants me to make it again.

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DEADEA6

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Reviewed: Aug. 24, 2005

I was hoping for something great, but didn't find it here. I used Basa filets & put the crab mixture on them, rolled them & held them together with toothpicks. It was WAY too rich of a dish.

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 17, 2005

Fabulous!! My husband and I both loved it. I made two changes...the first was to increase the cajun seasoning to 1/2tsp. and the second was that I used 1/2 real crab and 1/2 imitation crab because I was too cheap to do all real (in case we didn't like it) but we loved it. :)

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MICHELLELD

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