By 2Bleu on October 07, 2008
Photo by 2Bleu
Photo by 2Bleu
"I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings."
Serving Size: 1 (297 g)
Servings Per Recipe: 4
"I have made this four times with great success. Absolutely delicious. I use all lump crab with no shrimp. I use the stacking method and don't roll. Served it to friends for dinner and it was requested again. Highly recommended!!!!"
"Great flavor! Cheated and used canned baby shrimp and canned lump crabmeat. I used flounder and layered the stuffing mix between two pieces. Thanks for a great recipe!"
"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!"
"My husband said this was the best thing I have ever made. It was delicious!! I too left out the butter when sauteing the vegis. Yummmy and not very time consuming."
"I used what I had on hand. I used a large grouper fillet, and it was at least an inch thick, so I chose the option to stack my fillets instead of rolling. I think this recipe would be better with a thinner fillet. I had to cook mine an additional 5 minutes because of the thickness of the fillets. But the recipe is delicious. I highly recommend trying this delicous recipe! It tastes like something from a 5* Restaurant."
"Outstanding!!! I used haddock fillets for this one and when I rolled them, I put them on their sides to bake. They came out great! I omitted the bell pepper (personal preference) and used the Old Bay Seasoning, but otherwise followed the recipe. When baked and ready to serve I squirted with fresh lemon. This is a company worthy recipe at my house, and will be made many times over! Made for Top 2008 Favorites Tag Game Linda"
"This recipe made it into book#234156! FANTASTIC! My kids said, "Mom, this is just like cruise food" - which is the biggest compliment at our house. It's not a hard recipe to make either! Notes: I only used about 1/4 cup bread crumbs because I didn't want to lose the flavor of the crab and shrimp. It worked great with that amt. I'm thinking it will be possible to cut back on the butter next time because there is a great deal of it (which really isn't a bad thing!). Also, I'd recommend using a baking dish with sides instead of the baking sheet , due to the melted butter. This recipe gets 10 plus stars in my book. LOVED IT!!!"
"Very tasty! Simple, not spicy, attractive. Omitted the olive oil for first step. Otherwise made as posted. Thank you for sharing."
"Loved it! I made it last night and was very surprised. Sonme recipes online are a hit or miss! This one was def a hit! Will try again :)"
"All I can say is YUM!"
"Absolutely wonderful! Flounder is a new fish in my kitchen & we thoroughly enjoyed the way you make it! Loved the combo of shrimp & crab in the stuffing & served it with a combo of white & wild rice & some seamed green beans, which made for a great dinner! I'll definitely be keeping my hands on this recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]"
"This is a very good stuffing recipe. I did make changes but the base is still the same. I used canned crab meat and decided to use the whole can about 6 ozs. I also added more old bay seasoning about 1 teaspoon. (personal prefernce) I sprayed the baking pan with pam and did drizzle a little butter mixed with lemon juice over the top before baking. This can be made with any fish, cod, flounder or anything that you can use to stack. Next time I will use the stuffing creation in mushrooms. Yummy!"
"Great recipe! Made as directed. Nothing here really overpowered the crab. Thanks 2Bleu! Made for PRMR."
"This was a delicious way to cook flounder. I went with shrimp stuffing as I didnt have any crab. I too omitted the butter in the fish portion and drizzled with olive oil instead. I also added mushrooms to the stuffing as I had some I needed to use up."
"Delicious. We skipped the butter in the stuffing and only used about 1.5tbsp when drizzling it on the fish."
"I used sole since we can't get flounder here and the imitation crab . Plus used cayenne. Great dish. I cut the recipe back and did it "pocket" like . We shared it as an appetizer. Made for PRMR 2009"
"This was EXCELENT! The only thing I did different was to put the roll-ups in a large pan with a little basil seasoned water and stem until done. I did add a white sauce w/some cheese for a littler extra flavor."
"This was delicious. The whole family thought it had great flavor. I would suggest going very lightly on the cayenne; I think I added a bit too much. I used about 1/3 c of soft fresh breadcrumbs, and reduced the drizzled butter by half. I also added 1 TB of parsley flakes to make the mixture even prettier. (this might not apply if you are using dried, seasoned breadcrumbs). I found it a bit tricky to roll up the fillets and some of them looked pretty messy so I'm not sure I'd serve this for company. But it is a great "gourmet" meal for the family."