This stuffed flounder is filled with a mixture of crabmeat, crushed crackers, mayonnaise, and seasonings. The stuffing flavor and texture are 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.
- 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
- A dash of 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 a 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||34 g|
|Saturated Fat||11 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|