1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Fillet of Flounder Stuffed with Crabmeat

User Rating 5 Star Rating (2 Reviews)


Fillet of Flounder Stuffed with Crabmeat
This stuffed flounder recipe was shared by Burbage.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 1/2 lbs. flounder fillets, 4 lg. pieces
  • 1 cup backfin crabmeat
  • 1 1/2 teaspoons chopped green pepper
  • 1 1/2 teaspoons chopped pimiento
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon Old Bay seasoning
  • dash ground cayenne, optional
  • 4 saltine crackers, crushed
  • 1 egg, separated
  • 6 tbsp. mayonnaise
  • 1 tbsp. chopped parsley
  • 1/4 cup butter, melted
  • 1/4 teaspoon paprika


Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, ombine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450° and bake 6 minutes longer, or until golden and bubbly.
Serves 4.
Posted by Burbage

More Flounder Recipes
Baked Flounder with Bacon
Flounder with Dijon
Flounder Florentine I
Flounder Florentine II
Stuffed Flounder
Deep Fried Flounder
Flounder Florentine
Baked Flounder or Sole with Lemon

Fish Recipes Index
Lobster Recipes
Crab Recipes
Seafood Recipes Index
Shrimp Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Scrumptious!, Member nancylim

It was so delicious. I used the imitation crabmeat, though I'd prefer the real thing! I had to use fresh red pappers, no problem, it was absolutely delicious anyway. Especially, do not skip the final addition of the egg yolk/mayo. It is the delicious finishing touch!

8 out of 8 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.