Crabmeat-Stuffed Whole Bay Flounder

Total Time:
45 min
20 min
25 min

1 to 2 servings

  • 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
  • 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.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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