Total Time
Prep 10 mins
Cook 40 mins

We layer this yummy stuffing between thin fish filets, but you may choose to cut a pocket/slit in thicker filets and stuff the flounder in that manner. Either way you do it, I hope you enjoy the dish!

Ingredients Nutrition

  • 12 cup celery, chopped
  • 1 clove garlic, minced/crushed
  • 14 cup butter
  • 12 lb shrimp, boiled and chopped
  • 12 lb crabmeat, cooked and chopped/shredded
  • 12 cup scallion, chopped
  • 1 cup breadcrumbs, plain/unflavored
  • 2 tablespoons parsley, chopped
  • 8 thin flounder fillets
  • salt and pepper


  1. Preheat oven to 375 degrees.
  2. Melt butter in fry pan/skillet over moderate heat.
  3. Saute celery, scallions and garlic.
  4. Remove from heat and add bread crumbs, shrimp, crab and parsley.
  5. Season with salt/pepper and mix well.
  6. Spray baking dish with nonstick spray, or coat with melted butter (your choice).
  7. Place one half of the flounder filets in baking dish.
  8. Cover filets with stuffing mixture.
  9. Place remaining filets on top of stuffing to create individual stuffed flounders.
  10. Cover baking dish with foil and bake at 375 degrees for 35 minutes.
  11. Remove foil and bake for an additional 5 minutes or until fish is cooked through.
  12. ~NOTE~Cooking time may vary, depending on thickness of your fish filets.
  13. Test bottom filet for doneness-*should flake easily with a fork when done*.


Most Helpful

one of the best recipes from the zaar. I could not find real crabmeat in my store so i used the faux crabmeat by louis rich company. i also did not have a full cup of plain breadcrumbs on hand so i used 1/2 plain and 1/2 herb garlic crumbs. after placing the flounder in a glass baking dish as directed, i poured more melted butter over the top of the filets and sprinkled with a little paprika. didnt notice the bake at 375 so i baked at 350. uncovered after 35 minutes and then baked an additional 10 mins or so until the rest of the dinner was done. WOW! this was some great tasting fish. ITS A KEEPER FOR SURE.

BoxO'Wine January 27, 2003

Great recipe, easy to make. I used red snapper instead of flounder, tasted wonderful. Will make again!

Cathryn March 08, 2003

This was terrific! I made it with tilapia (which was on sale at my fish market). The filets were too big to cook double, and not quite thick enough to make a pocket, so I just piled the stuffing on top and baked as directed. It was beautiful looking, and delicious.

Suzanne Siegel February 24, 2003

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