Crab Stuffed Flounder

Crab Stuffed Flounder

273
DThomRN2 2

"This is an easy recipe that my children have enjoyed. They're not big fish eaters either!"
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Ingredients

31 m servings 308 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  4. Bake the fillets at 400 degrees for 15 minutes.
  5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

273
  1. 326 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijo...

Completely Awesome! I have to admit I am impressed with myself...and I owe it to the recipe. It tasted just like we were in a restaurant...even better. I substituted the saltines with a butte...

Absolutely delicious, just as written. What a great recipe!

HELPFUL TIP: For a more gourmet look, I decided to put the crabmeat in the middle and wrap the cut strips of flounder around the meat, ...kind of like you would if it were bacon. I thought it ...

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 fil...

Wow! I prepared this recipe with fresh flounder and used imitation crab meat in the filler. Alterations to the crab mixture: added chopped onions and Old Bay. This recipe was so easy to use, ...

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 ...

Oh my God!! This must be what they serve when we go to heaven, because this recipe was out of this world!! I used canned crab meat which made the preparation go quicker. Also, for next time, ...