Crab Stuffed Flounder Recipe

Absolutely delicious. Made a few changes since there were mixed reviews about the mayo topping and the lack of seasonings. Well first I used 2 cans of crabmeat, tripled the mustard, crackers and worchestire, added some garlic powder, minced onion, parsley and chili powder. To the fish I brushed on melted butter mixed with some lemon juice and garlic powder. To the mayo topping I used about 4 TB and added about 2 TB of sherry to smooth it out. Turned out absolutely delicious, although next time to make it more resturant quality I'll skip the mayo mixture on top and instead make a sherry cream sauce from roux, and pour it on just before serving for a more impressive presentation.

Fantastic! I DID add half a clove of finely diced garlic, 1/4 cup finely diced mushrooms, a tbs of finely diced onion 3 Minced Shrimp and I cooked all of that with the bell peppers, then cooled it and added the Worcestershire Sauce, Dry Mustard, White pepper, and egg/mayo mixture. I also used an Immersion blender to mix the egg white and then added the mayo. Did the same with the egg yoke. I think next time I may add a bit more garlic, a dash of Cooking Sherry to the cooked veg and dash of ground Thyme.

I made a lot of changes after reading everyone’s reviews. I used 11 oz. flounder and 6 oz. canned crab. After patting the filets dry, I sprinkled them with salt, pepper, and Old Bay seasoning. I added some garlic powder to butter before dripping over filets (plus sauteed garlic). I added about 1/4 c red onion and sauteed the bell pepper with it. Accidently added way too much white pepper (but tasted okay in the end!) Substituted about 2 Tbs of Italian bread crumbs for crushed crackers. Added a bit of lemon juice to stuffing, as well as 1-2 tsp. of Old Bay seasoning. In final step, used fresh parsley instead of dried. Served with lemon wedges. VERY good. Looked beautiful w/ parsley & paprika. It was a little bit too salty, but that was probably due to the changes I made. I’d like to try the sherry sauce mentioned in reviews next time. After tasting it, we squeezed the lemon wedges over our servings and that added to it. Will sprinkle with lemon juice when serving next time. Needed a little tweaking, but overall, it was excellent!

I gave this 3 stars as written, but I followed others' suggestions and added more seasonings: onion and garlic powder, additional chopped pepper, and extra Worcestershire sauce. I used Panko break crumbs in place of the saltines, and added the whole egg to the filling, omitting the mayonnaise topping. The result was delicious!

Made this for dinner and my husband loved it. I added 2 tablespoons bell pepper and 2 tablespoons chopped onions and made a different sauce. Sauce: 3 tablespoons butter 1 tablespoon flour 1/2 cup chicken broth. Melt butter over medium heat. Stir in flour until smooth. Gradually add broth and bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets. Sprinkle with parmesan cheese. Turn oven to broil and melt the cheese. ***Got the recipe from Red Lobster copycats.***

I created an account just so I could log in and comment on this recipe. It was so delicious. It was the first time I made it but made a few tweaks due to personal preference or due to not having this specific ingredient. *Used lump crab. * used 2 Cod fillet. So my ratio was more crab versus fish. *Tsp. wet mustard. *Add 2 tblsp. cream cheese room temp. *Black pep vs. white *coated pan w/ EVOO *Used less butter in recipee *slightly microwaved the yolk/mayo to ensure egg cooked. *Broiled @400 at the very end but after following all the instructions as given. * drizzled fresh lemon juice over and on plate * made fresh coleslaw if you're a coleslaw fan you know what I mean My gosh I don't think I'll ever eat a regular plain crab cake again! It's not the same I know but it pales in comparison. Thank you for sharing this recipe!

This was really a wonderful light dish in my opinion. I loved it! I used imitation crab (2-8 oz pkgs) so I doubled the ingredients in the crab mixture. I added garlic as I'm a garlic lover. I accidentally mixed the paprika and parsley into the crab mixture instead of sprinkling on top at finish. I used sweet red bell pepper in place of the green bell pepper (sweeter & milder flavor vs green bell to compliment the mild crab and flounder). I didn't have saltines so used ritz crackers instead. I did not double the mayonnaise egg yolk mixture that you spread on top so not as heavy a dish. I added some garlic and paprika to that mixture. Then melted 4 T butter and drizzled on top. When it was time to increase the oven temp to 450 I sprinkled shredded Parmesan cheese over top and baked til melted. LOVED this dish!

I couldn't give the recipe 5⭐️ because I made so many additions/adjustments, but I think it laid a good foundation for this type of dish. After reading the other reviews I first lightly preseasoned my fish( old bay, pepper, garlic salt). I omitted the saltines and replaced with Ritz ( my baking taste doesn't care for panko, and imagined I wouldn't care for saltines either on top of my fish) Omitted mustard alltogether Doubled the crab meat, egg whites, Worcester, and doubled the mayo( lump crab meat works best) I added minced garlic + parsley to my butter mixture to help the old bay pop During the final mixture I added Colby Jack Cheese. And garnished with parsley, paprika, and red pepper flakes for an added kick.

Great dish. Used Dijon mustard, butter crackers, and a tsp of Old Bay seasoning. Also added a tbsp of diced onion, because I felt it was missing. Baked 20 mins at 400. Served with cauliflower and cheese sauce. Family really liked it. Will make again.

I gave this recipe 4stars because it is a good base...but reading the comments and the recipe itself I knew it had to be jazzed up a bit. I used flounder and laid it in a baking dish. I brushed it with butter per the recipe and added, sea salt, fish seasoning, lemon juice, garlic, and fresh dill. I wrapped it with plastic and put it into the fridge to marinade for a few hours. For the crab. It, I used real crab meat (yes...it set you back)

When I first saw this recipe, to be honest, I thought the "egg" topping looked too "eggy". But, no. It is absolutely delicious! I used a frozen crabcake brand for the stuffing, Panko bread crumbs and Old Bay seasoning on the top on the first round of cooking and when I added the sauce on the top the second round of cooking I topped the sauce with the parsley and Old Bay seasoning. I loved this recipe....will use regularly. Pure Yummyness!!!

Turned out ok but needs a little more pizzazz. I added some lemon zest and a pinch of chilli powder just to give a little zesty to it. Recipe is easy and turns out pretty good other wise

This was my second time making it. First time, I followed the recipe exactly. Tasted very good. This time, I prepared the filling same as the recipe except added a bit of Old Bay Seasoning. I put flounder fillets on the bottom, spooned the filling over them then added another layer of flounder. For the topping, I mixed some melted butter and Panko bread crumbs. Then sprinkled some paprika and parsley flakes on top. Around the edges of the dish, I added some white wine. Baked at 350 for 20 minutes. I wanted to cut down on a lot of the butter and mayo. This time, it was better.

This is a fantastic recipe. I did not have crab on hand, so I used shrimp. Everything else I did exactly to the letter and it was out of this world. I will definitely make this again!

I did add garlic and onion powder other than that I followed the recipe exactly. We loved it.

It was a fast and easy recipe and super delicious!! I didn’t make any changes to the recipe, it was perfect the way it was written, I needed a meal that was not too spicy and this fit the bill.

We've been making this for decades. Very nice meal!

Very easy recipe. Followed exactly but for the egg yolk and mayonnaise topping at the end. Just seemed unnecessary to me. My husband and I loved this. I will make it again.

I doctored it up with some garlic and onion powder and more ground mustard so it wasnt so bland

Made it for a casual dinner — huge hit.