Crab Stuffed Flounder

Total Time:
1 hr 10 min
15 min
55 min

1 (4-inch) log

  • 2 (10-ounce) flounder fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoons freshly ground black pepper
  • Uncle Bubba's Crab Cake Mix, recipe follows
  • 1/2 teaspoon paprika
  • Cooking spray
  • 1 (1-inch) slice Crab Butter, recipe follows
  • Fresh parsley, for garnish
  • Crab Cake Mix:
  • Recipe courtesy Uncle Bubba
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh parsley leaves
  • 1 small green pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 10 saltine crackers, crumbled medium to fine
  • 1/2 pound lump crabmeat, picked clean of shells
  • 1/2 pound claw crabmeat, picked clean of shells
  • Salt and freshly ground black pepper
  • Crab Butter:
  • 2 ounces claw crabmeat, picked clean of shells
  • 2 sticks unsalted butter, softened
  • 1 tablespoon seafood base
  • 1 green onion, thinly sliced

Preheat the oven to 350 degrees F.

Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.

Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.

Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.

Crab Cake Mix:

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

Yield: 24 ounces

Crab Butter:

Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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4.8 33
I made this last night for my fish loving family. We all thought it was OK. No one loved it and no one had seconds. Next time we'll try a different recipe. item not reviewed by moderator and published
Who Is Uncle Bubba?????? item not reviewed by moderator and published
I didn't follow the recipe to the T. I didn't make the Crab Butter it seemed to difficult and not needed. I used Lays potato chips instead of saltine crackers. I used 1/3 less fat Philadelphia cream cheese instead of heavy cream. Flounder from local fish market and crab meat from Wal-Mart. I'm so in love with this recipe I plan on making it for friends. item not reviewed by moderator and published
I made this last evening to rave reviews and not a morsel left on the plate. I added some crushed red pepper seeds to the stuffing because we like a little heat. Can't wait to make this again. item not reviewed by moderator and published
After reading all these wonderful reviews, I was expecting a lot more from this recipe. I prepared it as written, but I found the stuffing to be TOO crabby, and it just didn't have enough stuff holding it together. Also, you could get away with making half the Crab Cake recipe, because making it as the recipe states, you end up with a lot extra (and this was using 4 big pieces of flounder. There just wasn't enough flavor going on in the crab stuffing. I'm giving this 3 stars because my husband said it was good. I just didn't enjoy this one at all. I ended up tossing mine in the trash. item not reviewed by moderator and published
Super easy, and very delicious! I subbed half and half and skipped the crab butter and it was still great and quite healthy! item not reviewed by moderator and published
Awesome Flavor, I did use 1 tablespoon less cream and had to use rice crackers (gluten free. I will make again and this may be my new crab cake recipe. I added a 1/2 t old bay in the crab mixture and did not use the butter topping (sorry Paula. I did sprinkle w/ the paprika and a little old bay on top before baking. Oh and used 2 cans Bumble Bee lump crab, local fish market had no fresh crab. It's a keeper. item not reviewed by moderator and published
This recipe was outstanding. Easy to prepare and it looked great when it came out of the oven. Served it to neighbors and they're still talking about it. item not reviewed by moderator and published
really easy and very tasty,,,,,,,,,,,,,,,,,,, item not reviewed by moderator and published
Seafood Base is usually a paste made from concentrated seafood stock. Sometimes it could be powdered or in cubes, in which case it's boullion. Anyway, it works just like chicken or beef boullion, you add it to the water to flavor it, and it's hard to find. It would be in the aisle near the beef and chicken boullion. Trader Joe's might have it. It's easy to make seafood stock though. Boil shells of shrimp, crab, lobster with onion, celery, carrots, bay leaves, s&p and you'll have stock. You could probably get away with bottled clam juice too in a pinch item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing

Recipe courtesy of Emeril Lagasse