Crabmeat-Stuffed Flounder Roulades

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I made this recipe for mother's day. It was easy to prepare and was a big hit with everyone. The spices in the crabmeat were perfect!

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I made this for a dinner party last night and it was delicious! Everyone really enjoyed it! I couldn't find flounder at the market, so I used sole filets. This recipe would work well with any mild white fish. Other than substituting the fish, I followed the recipe excatly. I also agree with previous reviewers that the stuffing makes wonderful crab cakes. The green bean almondine was perfect with the fish. I'll definitely be making this dish again and again!

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This was soo delicious!!! I made this for my mom on Mother's Day and everyone loved it! I had a little extra crab stuffing so we just made crab cakes out of the extra stuffing! All of it was excellent! Thank you Emeril for helping me give my mom a wonderful Mother's Day! I was so impressed with this recipe that I'm thinking about making it for my boyfriend for Valentine's Day!

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I made this for dinner tonight and wow was it good!! My kids loved it too. I did tweak a few things. Instead of the Ritz I used half panko bread crumbs and half Italian seasoned bread crumbs. I used red pepper instead of green, only because that's my preference. I also used Old Bay instead of the Essence, again because of preference and cut back a little on the salt. A few minor adjustments to suit my tastes. I will definitely be making this again. I may even make the stuffing to use for stuffed shrimp too. It's a simple recipe~~bonus :

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Amazing recipe. Instead of rolling my fish, I cut in half and put one on top of the other with crabmeat between. This recipe is definately company-worthy.

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I made this last night. My husband and I are both pretty good cooks, and he said that this was the BEST thing that either of us had ever made...he couldn't stop raving! I used saltines instead of Ritz crackers in the crab mix and panko mixed with a little butter on top. I also used 1 T. dijon mustard instead of the mayo and turned the oven up to 375. It turned out perfectly. Thanks, Emeril!

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Really excited cooking this dish, expecting it to be great! No good, not worth the work. It would've been better if we ordered pizza.

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The crab stuffing is perfect just like it is. I agree with the previous reader that it would also make for excellent crab cakes. I could not find fresh flounder so I bought a 3lb piece of halibut and had it butterflied down the middle of the side. The prep was much easier as I didn't prepare 7 individual servings...just one large one. After if it done cooking you just cut and serve. Definitely a keeper! Thanks Emeril.

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This was excellent and it was easy to prepare. My familiy couldn't stop raving about it. I even had my 13 year old son loved it and asked for seconds, who isn't a fish fan. This one is now in my recipe box and I plan to make it regularly. Thanks!

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I have made this recipe several times for large parties with 10 lbs of fish and multiple the ingredients by 5. Just recently on Christmas Eve 12/24/08. What a crowd pleaser! Everyone raves how delicious it is.

I do make so make some modifications...
I have used other white fishes instead of flounder, such as sole and recently with tilapia. I think any light flakey thin fish to roll would work with this receipe.

I do not use too much Emeril's hot sauce because not everyone likes spice so for 10 lbs of fish I put in 2 tsp. Instead of ritz crackers I use Zatarains New Orleans crab cake mix purchased any grocery store. For 10 lbs. of fish I only used 2 boxes and it was fine however, I have used 1 box before for 2 lbs. of fish. We love crab meat so we get only white crab meat chunks and for the 10 lbs. of fish I used 3 lbs. of crab meat. Any left over crab meat stuffing I make mini balls and flatten out for mini crab cakes and fry them up. They disappear very quickly.

I do use any butter or garlicy cracker and crush in a food processor for the top of the roulades as Emeril describes in the receipe.

The string bean recipe is terrific too! Very flavorful and tasty!

Emeril's receipes are my favorites and I usually use his and am rarely disappointed.