Crab Stuffed Flounder Recipes

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CRAB-STUFFED FLOUNDER

I was craving fish one day and wanted to have something other than our usual fried fish. This is what I created - a tender, flaky and moist fillet of flounder, wrapped around a lightly seasoned stuffing of crab and fresh bread crumbs, brushed with butter and gently baked to perfection. Delicious! It takes a little more time and...

Provided by Tere Gill

Categories     Seafood

Time 1h20m

Number Of Ingredients 14



CRAB-STUFFED FLOUNDER image

Steps:

  • 1. Gather and prep all ingredients.
  • 2. Lightly grease a medium baking dish; set aside.
  • 3. Drain crabmeat (reserve and freeze liquid for fish stock or chowders, if desired.)
  • 4. In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
  • 5. Add celery, onions, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
  • 6. Sauté for 6 to 7 minutes, until onions are translucent.
  • 7. Stir in the parsley; sauté for additional 30 seconds.
  • 8. Remove from heat; add breadcrumbs; mix well.
  • 9. Add drained crabmeat, mixing gently until well combined; set aside.
  • 10. Preheat oven to 350ºF.
  • 11. Pat fish fillets dry with paper towels; lightly season with fine sea salt.
  • 12. Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick.
  • 13. Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
  • 14. Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
  • 15. Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
  • 16. Cover and refrigerate leftovers.

2 can(s) crabmeat (6 oz.)
6 Tbsp unsalted butter, divided (4 & 2)
1/4 c celery, small diced
1/4 c onion, small diced
1/4 c sweet red, orange or yellow bell pepper, finely chopped
1 Tbsp finely chopped shallot
1 pinch freshly ground black pepper
3/4 tsp old bay seasoning
1/2 tsp seasoned salt
2 tsp chopped fresh parsley
1 1/2 c fresh breadcrumbs (sourdough, italian etc...)
8 small flounder filets
a sprinkle fine sea salt
a sprinkle smoked paprika

STUFFED FLOUNDER

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 12



Stuffed Flounder image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  • Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  • Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  • Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  • Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

CRAB MEAT STUFFED FLOUNDER

I LOVE lump crab meat. I bought some fresh flounder and decided to use my crab cake recipe with a couple of changes to make a stuffing. I used Ritz crackers instead of bread crumbs and it gave it a more sweet flavor. The stuffing can also be used to stuff lobster, shrimp or any other fish.

Provided by dragonpawz

Categories     Crab

Time 40m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 10



Crab Meat Stuffed Flounder image

Steps:

  • Rince flounder filets and pat dry.
  • In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
  • Gently fold in the crab meat.
  • Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
  • Place a pat of butter on each roll.
  • Bake at 350 degrees for 25-30 minuets.
  • Serve with lemon wedges.

1/2 lb lump crabmeat
4 flounder fillets
1 cup Ritz cracker crumbs
1 large egg
5 tablespoons mayonnaise or 5 tablespoons Miracle Whip
1 tablespoon fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 lemon
1/4 lb butter

CRAB STUFFED FLOUNDER

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15



Crab Stuffed Flounder image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

CRABMEAT-STUFFED WHOLE BAY FLOUNDER

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 11



Crabmeat-Stuffed Whole Bay Flounder image

Steps:

  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
  • Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
  • Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
  • Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet
1 whole bay flounder, pocket slit cut in the top of the fish
1/2 ounces canned or fresh claw crabmeat
2/3 cup freshly crushed saltine crackers
1/3 cup mayonnaise
1/4 cup finely minced fresh parsley
1 egg, beaten
1 large green onion, white and green part minced and chopped
1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt
1/4 cup fresh or store-bought breadcrumbs
Paprika, for sprinkling

CRABMEAT-STUFFED FLOUNDER ROULADES

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4

Number Of Ingredients 36



Crabmeat-Stuffed Flounder Roulades image

Steps:

  • Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
  • Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
  • In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
  • Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
  • Combine all ingredients thoroughly.
  • Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
  • Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
  • Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
  • Using an oven mitt or pot holder, remove from the heat and serve.

1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 1/2 teaspoons Essence, recipe follows
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced green bell pepper
3 tablespoons unsalted butter
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
3/4 cup crushed butter crackers (recommended: Ritz)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
3 tablespoons melted unsalted butter, for drizzling over the fish
Green Beans Almandine, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound green beans
5 cups water
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
1 (2 1/4-ounce) package sliced almonds
2 tablespoons chopped parsley leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 23



Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine image

Steps:

  • For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
  • Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
  • For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
  • Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
  • Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
  • Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

Salt and pepper
1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
1 cup grated Gruyere cheese
2 tablespoons butter
1 large shallot, minced
2 cloves garlic
1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme
1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter

CRAB-STUFFED FLOUNDER

My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat!

Provided by Robyns Cookin

Categories     Crab

Time 55m

Yield 5 , 5 serving(s)

Number Of Ingredients 16



Crab-Stuffed Flounder image

Steps:

  • Preheat oven to 350°.
  • Spray a 9x13-inch baking dish with cooking spray.
  • Meanwhile, sauté the bell pepper, mushroom, celery, and carrots in olive oil until soft.
  • Remove from heat and stir in the green onions, bread crumbs, parmesan cheese, mayonnaise, and juice from half of the lemon. Add more bread crumbs if the mixture is too soggy. Season to taste with Cajun seasoning and fresh ground pepper.
  • Place five of the flounder fillets on the bottom of the baking dish, making sure not to overlap.
  • Top with crab mixture and then the five remaining fillets. Sprinkle tops of stuffed fish with fresh ground pepper and a little paprika and parsley. Bake, uncovered, for 25-30 minutes.
  • Squeeze the rest of the lemon over the fish just before serving.

Nutrition Facts : Calories 431.5, Fat 9.1, SaturatedFat 2.4, Cholesterol 176.3, Sodium 872.5, Carbohydrate 12.9, Fiber 2.3, Sugar 1.7, Protein 72

10 flounder fillets (thin)
1 (6 ounce) can crabmeat, drained
1/3 cup green bell pepper, finely diced
1 large mushroom, diced
1 stalk celery, diced
1/2 carrot, coarsely grated
2 teaspoons olive oil
2 green onions, sliced
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 lemon, halved
1 tablespoon reduced-fat mayonnaise
cajun seasoning (we use Tony Chachere's)
fresh ground black pepper
paprika
parsley

CRAB STUFFED FLOUNDER RECIPE - (3.9/5)

Provided by á-6055

Number Of Ingredients 10



Crab Stuffed Flounder Recipe - (3.9/5) image

Steps:

  • Preheat the oven to 400°F. Coat a 9"x13" baking dish with nonstick cooking spray. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley and sauté for 5 to 6 minutes or until tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice and red pepper. Spoon evenly over the fillets then starting from the small end, roll up each fillet jelly-roll style and place seam side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork.

6 tablespoons butter, divided
1 stalk celery, finely chopped
1 small onion, finely chopped
1/4 cup parsley, chopped
1 (4 1/4 ounce) can crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fillets
1/4 teaspoon paprika

CRAB STUFFED FLOUNDER

This is one of my favorite dishes! The first time I had this was in Biloxi, Ms. My Mouth still waters just thinking about it!

Provided by pammyowl

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Crab Stuffed Flounder image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 224.3, Fat 15.7, SaturatedFat 6.4, Cholesterol 102.9, Sodium 636, Carbohydrate 5.2, Fiber 0.2, Sugar 1.1, Protein 15.6

1 1/2 lbs flounder fillets
1 cup crabmeat, drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

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