Community Pick
Flounder Stuffed With Shrimp and Crabmeat
photo by Robin and Sue
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Stuffing
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 2 stalks celery, chopped fine
- 1⁄2 red bell pepper, chopped fine
- 4 ounces shrimp, chopped fine (1/2 cup)
- 1⁄2 teaspoon salt (to taste)
- 1 teaspoon Old Bay Seasoning, to taste or 1/2 teaspoon cayenne
- 6 ounces lump crabmeat (or more if desired)
- 3 -4 tablespoons Italian seasoned breadcrumbs, more as needed
-
Fish
- 1 lb flounder (8 large fillets)
- 4 tablespoons butter, melted
- 3 tablespoons lemon juice
- kosher salt, to taste
- black pepper, to taste
- 2 teaspoons paprika
- 1 lemon, cut into wedges for garnish
directions
- Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
- Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
- Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
- Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
- Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.
Questions & Replies
Reviews
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This is fabulous. I made it for my husband last night with plaice (I think it's the same as flouder, that's what we call it on this side of the Atlantic anyways) and he absolutely loved it. As another reviewer said, the stuffing itself could be used for a variety of things such as stuffed mushrooms or even crab cakes if bound better. Delicious, thanks for sharing!
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I made this last night and it was tasty despite my mistakes. For some reason I only read the butter ingredient once so I ended up putting 4 tbls in stuffing instead of 2. To compensate I only drizzled 2 tbls on fish instead of 4 but I think that missed the point. It was still good and since I only had 4 flounder fillets I'm going to use the rest of the stuffing to make baked stuffing balls.
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Tweaks
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I am on the ketogenic diet (low carb, moderate protein, high fat) so I deleted the bread crumbs and replaced them with toasted chopped macadamia nuts. Without the bread crumbs it did not bind, but I knew that going in and I just folded my very large filets over like a soft taco. Even though the recipe called for 1 lb flounder (8 filets), my 1 lb of flounder was only 3 filets at 5.5-6.0 oz each. I did not use crab meat, but doubled up on shrimp. This was a definite win for dinner with the hubby! Sooooo yummy!
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?