Crabmeat Stuffed Flounder

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.6
  • Total Fat: 21.4 g
  • Cholesterol: 154.0 mg
  • Sodium: 1,005.9 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 32.7 g

View full nutritional breakdown of Crabmeat Stuffed Flounder calories by ingredient
Submitted by:

Number of Servings: 6


    3 Tablespoons unsalted butter
    1/2 pound fresh lump crabmeat, picked over for shells
    1 1/2 teaspoons Emeril's Essence
    1/4 cup minced yellow onion
    2 tablespoons minced celery
    2 tablespoons minced bell pepper
    2 tablespoons finely minced parsley
    1 1/2 tablespoons minced garlic
    2 tablespoons reduced fat mayonnaise with olive oil
    1 egg, lightly beaten
    2 teaspoons lemon juice
    1/2 teaspoons Worcestershire suace
    3/4 teaspoons red hot sauce
    3/4 cup panko bread crumbs
    1 1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    6 flounder fillets (4-6 ounces each) skinless, bones removed
    3 tablespoons unsalted butter, melted


Preheat oven to 350 degrees F. Grease shallow baking dish and set aside.

Season crabmeat with 1 teaspoon Emeril's Essence. Cover with plastic wrap and refrigerate.

Melt 2 1/2 tablespoons of butter in a medium skillet over medium high heat. Add onion, celery, and bell pepper and cook until softened. Add 1 tablespoon of parsley and garlic, cook while stirring for 1 minute. Remove from heat and let cool.

In a large bowl, combne mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce. Gently stir in panko, cooled vegetables, pepper, and 1/4 teaspoon of salt. Gently fold in crabmeat, being careful not to break up the crab. Set aside.

Season easch fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt. Place 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 around the filling. Secure with a toothpick.

Place the fillets, seam side down, in the prepared baking dish and sprinkle the remaining 1/4 cup of cracker crumbs evenly over the fillets. Drizzle with melted butter. Bake until lightly golden brown and cooked through, about 20 minutes. Fish will flake easily when touched with a fork.

We usually have filling left over and make crabcakes with the extra.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WHOZANNE.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe