Recipe by Therese
"Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder."
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
green onions, chopped
green bell pepper, chopped
dry bread crumbs
salt and pepper to taste
whole flounder - cleaned, rinsed and dried
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!!!
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.
FAB-U-LOUS!! My fiance' thought I was a gourmet chef. Though, I must admit that I added my own little touch as I always do. I used fillets instead of the whole flounder and in the crab mixture, I added a touch of mayo. I buttered both sides of the fillet, rolled it up with the mixture, seam side down and spinkled the top with a little Adobo and paprika. Thanks Therese.... you make me look good!!!
Very good recipe, though I must say, I am a Marylander and didn't have "Cajun" seasoning, so I used Old Bay instead. I also omitted the 1/2 large onion chopped. It takes awhile to chop all the ingredients, but it is an easy recipe and the end result had a restaurant-quality taste.
I used tilapia filets instead, and rolled them up like jelly rolls and secured with toothpicks. You can then cut them into circles for a nice presentation or serve as-is. This got rave reviews. My father-in-law doesn't like fish and even he liked this one!
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.
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!
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!)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
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.
Healthy baked flounder seasoned with the flavors of the Mediterranean.
See how to make pork tenderloin stuffed with herbs, garlic, and currants.