Reviewed: May 22, 2013

If you are from the northern US you may like this recipe. However, if you are a southern girl like me, you will not. It is very bland. You will need to season the flounder top and bottom. Then jazz up the stuffing with onions, garlic, sea salt and red pepper. Add dried red pepper flakes, garlic and onion powder in the topping then add freshly grated parm cheese and fresh crumpled bacon to the top. Then you'll have a southern seasoned supper to rave about.

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Reviewer:

CUTIE6

Cooking Level: Expert

Reviewed: Mar. 9, 2013

To improve the presentation I held the fillet (tilapia) in the palm of my hand, placed a scoop of filling in the centre then tucked the ends around and placed it tucked side down on parchment paper. As suggested by others I spiced up the crab mixture with extra garlic, Worcester finely chopped onion and celery. Rather than overcook the fish, I turned on the broiler, poured the sauce across and broiled for about 90 seconds until browned. I also reduced the mayo in the sauce by half. Looked lovely and was delicious. Served it with broccoli soup, twice baked potato topped with cheese and green beans.

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Reviewer:

PT1Anne

Cooking Level: Intermediate

Home Town: North York, Ontario, Canada

Living In: Erin, Ontario, Canada

Reviewed: Feb. 25, 2013

This was incredible. Easy to make. Tastes just like what you would get in a restaurant! I would serve this to company. I used tilapia and followed the directions. Awesome! My husband said its 10 stars:)

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Jan. 28, 2013

This was delicious! Depending on the size of your flounder... adjust the melted butter. My flouder werenot that big and I got a lot of smoking from my oven from the excess. Still a fabulous recipe!

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Reviewer:

sbarr72459

Cooking Level: Intermediate

Reviewed: Jan. 13, 2013

My husband loved this! I used crab cakes my "fish lady" had made, instead of making the crab mixture, which saved a lot of time. We loved the topping, which gave it a restaurant look. I plan to serve this to friends coming over for a small dinner party.

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Reviewer:

amh

Reviewed: Jan. 10, 2013

I did not care for this recipe. I followed the recipe to the letter.

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Reviewer:

easttxgirl

Reviewed: Dec. 9, 2012

A great recipe and our main stuffed fish keeper. Great with Rock-fish as well. A bit rich, but what a treat whenever I am LUCKY enough to catch the fish!

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Reviewer:

va-jim

Home Town: Saluda, Virginia, USA

Reviewed: Nov. 9, 2012

Great base for the "stuffing", I will use it again & again I'm sure - I think my problem with this one was the Flounder itself. I prefer a whiter flakier fish.

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Reviewer:

SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

Reviewed: Oct. 30, 2012

Easy, fast and wonderful! I did not have a can of crab but did have a can of salad shrimp and it worked out great! Loved it!

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Reviewer:

lfoster

Reviewed: May 13, 2012

Great, easy recipe. I did do a few things differently. I used a can of jumbo lump crab meat which worked out to a little more than a cup and had no cartilage in it. I used red bell pepper and prepared mustard (just squirted some in). I substituted 3 tablespoons panko crumbs for the crackers. My final changes were due to the comments in other posts about blandness. I added about 2 teaspoons of lemon juice to the egg yolk/mayonnaise mixture, then sprinkled the sauce liberally with parsley and bay seasoning after spreading it on the crabmeat. I was also surprised by the amount of liquid floating in the pan after the first cooking time. I used a baster to remove the excess liquid, and I think that helped everything hold together better. It was delicious!

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