This stuffed flounder is filled with a mixture of crabmeat, crushed crackers, mayonnaise, and seasonings. The stuffing flavor and texture is similar to a crab cake. The stuffed flounder is easy enough for a family meal and special enough for guests.
This rice with Parmesan cheese and spinach would make a fabulous side dish to go with the stuffed flounder. Add a salad or steamed vegetables for a delicious meal.
Sole or another mild white fish may be used as well.
Thanks to Ruth for sharing this recipe.
- 4 large flounder fillets, about 1 1/2 pounds
- 1 cup backfin crabmeat
- 1 1/2 teaspoons chopped green bell 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
Heat the oven to 400 F (200 C/Gas 6).
Rinse the flounder with cold water and pat dry with paper towels.
In a medium bowl, combine the crab meat with the chopped green bell pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne pepper, and crushed crackers.
In a small bowl or cup, combine the egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until thoroughly blended.
Brush the flounder fillets on the flat cut side with melted butter.
Place the flounder in greased shallow baking dish and top each fillet with even amounts of the crab mixture.
Drizzle remaining butter over top of stuffed fillets.
Bake the crab stuffed flounder in the preheated oven for 15 minutes.
Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fish portion and sprinkle with paprika.
Increase temperature to 450 F (230 C/Gas 8). and bake 6 minutes longer, or until golden and bubbly.
Tips and Variations
- Replace the crab meat with chopped lobster or shrimp.
- Use sole fillets or another type of white fish in the dish. Haddock, cod, and pollock are all good choices.
- For lighter stuffing, use light mayonnaise, egg substitute, and imitation crab meat.
- One visitor commented that she used imitation crabmeat. Though she said she would have preferred the "real thing," the stuffed flounder was scrumptious even with the imitation.
- Old Bay substitute: In a coffee grinder or with a mortar and pestle, grind together 1 tablespoon of black peppercorns, 3 bay leaves, 1 teaspoon cardamom seeds, 1 teaspoon of mustard seeds, 1/2 teaspoon of celery seeds, a dash of nutmeg, and 1 teaspoon of kosher salt.
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