Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Another recipe from a Woman's Day cookbook.

Ingredients Nutrition


  1. Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
  2. Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
  3. Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
  4. Fold in shrimp, crabmeat and soft breadcrumbs.
  5. Season with salt and pepper to taste.
  6. Have flounder split without separating the halves.
  7. Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
  8. Season with salt and pepper to taste.
  9. Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
  10. Put the dish under broiler heat to brown the top.
  11. Serve hot; garnish with lemon wedges and parsley.
Most Helpful

5 5

NoraMarie, this fish recipe is outstanding! I was lucky enough to find flounder at a market by me, as my usual one has a very limited selection. I did use all crab in this, but next time I will try the shrimp/crab combo as I think this would be even better that way! The stuffing had a very good flavor but the flavor of the fish was not lost in all of this. Very good and will be using again! Thank you. :)

5 5

This was excellent. I used hallibut fillets, which were on sale at the market. The stuffing had just the perfect amount of flavor. I did sprinkle a bit of Old Bay seasoning in, but that was the only change I made. For the shrimp and crab, I used 1 can each of baby shrimp and crabmeat, which I had on hand. I think this tasted better than some of the stuffed fish I've had in restaurants. Thanks!