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
My husband loves stuffed flounder and has suffered through many disasters. THIS RECIPE IS easy, FOOL PROOF and he loved it. ...and the crab butter...OMG...I could eat that stuff all by itself! item not reviewed by moderator and published
Could anyone who's tried this recipe please tell me how many the receipe listed serves? Thank you! item not reviewed by moderator and published
THIS WAS A WONDERFUL RECIPE EASY TO MAKE LOVE IT !!! MY HUSBAND LOVE IT. item not reviewed by moderator and published
Wow! My husband went floundering and came home with some gorgeous and really large flounder and asked me to stuff them, lucky for all of us.....I found this recipe! They were absolutely fabulous! We had his parents over for dinner and they could not stop complimenting the flounder, my mother-in-law went home with the recipe. The recipe is not complicated, I would recommend everyone give it a try if you are looking for an easy and beautiful dish. It's looks gorgeous on the plate too! I served it with fresh garlic green beans. It is a restaraunt quality dish. item not reviewed by moderator and published
I made this recipe for the first time today, and it is amazing. Even with the substitutions I had to make due to not being able to get crab meat ( I substituted shrimp) it is wonderful. I can't wait to try this again when I can get crab meat. Wonderful! item not reviewed by moderator and published
Well Paula and Uncle Bubba you guys did it again. I served this for mothers day dinner and everyone loved it. I also served your mushroom canapas for an appitizer and my brother who doesn't eat mushrooms loved them. I couldn't find seafood base so I used veggie base instead and it was wonderful, I also had more than enough butter left over but thats ok I'll just have it for the next time that I make this dish, and there will be a next time. Thanks a bunch. item not reviewed by moderator and published
How many does this recipe serve? I am planning on a dinner for three adults. item not reviewed by moderator and published
Melt in your mouth delicious. Saw it on today's show and went and got the ingredients and made it for supper. Great food. item not reviewed by moderator and published
So awesome! I substituted the flounder with talapia and also added the butter to the fish before I stuffed it......OMG..How delicious was this....Go Bubba and Paula.... item not reviewed by moderator and published
Wonderful, my family loved it. I will definately make this again. For those who wanted to know where to find the seafood base. Try 'Better than Bullion' online or . item not reviewed by moderator and published
I made this for my family last night, and I have to say it was excellent!!! My husband and 2 grown sons couldn't get enough. They said it should be one of the fish dishes I prepare on Christmas Eve and I think I will add it next year. For those with the question of seafood base, I used Old Bay Seasoning and it worked out fine. Not sure if that's what they were talking about because unfortunately I missed the show. You can find it in your spice aisle at the super market. Thanks Paula and Bubba for a terrific dish. item not reviewed by moderator and published
I saw this recipe on tv last sunday, and i could not wait to make it. It was so good, i didn't make the butter because i could not find the seafood base. I will be making this again and the crab mix was wonderful, i had enough left over to make 4 crab cakes, those are definitley restaraunt quality crab cakes!!!!!!!!!!! item not reviewed by moderator and published
I made the recipe and it was fabulous. BUT WHERE DO I BUY SEAFOOD BASE? I've been to all the markets in my area. What's the brand name? Can I buy it on line. Please respond. I'm drooling for that crab butter. HELP item not reviewed by moderator and published
This dish was better than I ever had had in a restaurant-the crab stuffing was moist and delicious and I did't even make the crab butter-This is definitely on our menu item not reviewed by moderator and published
I made Paula's recipe and it was great. I don't appreciate Denise Smith's comment on a recipe that she has not made, taking up space commenting on her own personal recipe. Who cares? You want a TV show or what? The drill is to comment on Paula Deen's recipe - not your own! Get a life. item not reviewed by moderator and published
So Good! item not reviewed by moderator and published
Made this tonight for hub and I, simply amazing! Did not have enough crab for the crab butter, but it was soo good without it. Since we do not really care for green peppers, I used red bell pepper instead, gave it such a wonderful presentation with the greens from the onions and parsley! Definitely a keeper in my super special dinner rotation! Thank you again Paula and of course Bubba for another outstanding recipe. item not reviewed by moderator and published
WEEE love Paula! And her brother.... Bubba! I loved the recipe but have a comment on the crab butter. The recipe does not state to cook the crab before adding it to the other ingredients. Am I supposed to be using raw crab in it?? I have cooked it the last 2 times we had the dish. Any feedback?? item not reviewed by moderator and published
I have 3 picky eaters, between my boys and hubby ( I like just about everything). I believe cooking diffrent things is important and our dinner time is our biggest time together but this to us the adults though it was fantastic, as for the kids though... this is just a little to syphisticated ( im a terrible speller.) just not so family friendly, item not reviewed by moderator and published
Made this for Valentine's... had to use frozen, skinned flounder and it still came out great. Just shoved a bunch of the crab filling in the top half of the fish and rolled it up. I did add about 10 minutes to the cooking time and it came out perfect. If you have any extra crab mix it makes wonderful crab cakes. item not reviewed by moderator and published
This recipe is simply outstanding! I found fresh flounder at Central Market although it did'nt have the skin so I couldn't stuff the way Paula did. I just put the crabmeat evenly on top of the fish and baked like the recipe stated. I also made up the crabmeat mixture ahead of time so at dinnertime it took less than 30 minutes from fridge to table. This is definitely a keeper and company dish, my family loved it. item not reviewed by moderator and published
This is a very good recipe. I enjoy watching Paula and her brother together, both such lovely people. I hope to visit Bubbas Seafood Shack next time in Savannah. b item not reviewed by moderator and published
I watched you and Uncle Bubba make crab stuffed flounder. While I have not made it yet, I have no doubt that I would love it. One of our family favorites is twice baked crab stuffed potatoes. I take a baked potato, lay it on it's side and cut the top off. I scoop out the potato into a bowl and mix in butter, shredded cheddar cheese, sour cream, salt, pepper, and nutmeg. I whip this mixture with an electric mixer then I fold in lump crab meat. I then refill the potato shells with this mixture and top with more shredded cheese. I put them on a cookie sheet, place them in the oven until they are heated through and the tops are browning. Your crab stuffing gave me a great idea. Next time I will not add the crab to the potato mixture. After I refill the shells I will layer on your special crab stuffing and top with shredded cheese and heat them through in the oven until brown on top. Wouldn't that be good with nice steak? Like a filet? Yum!! Guess I better go now. I have to go to the grocery store. This made me hungry. Thanks for a great show! Denise Smith item not reviewed by moderator and published
If it didn't come out good you missed something. It was great a little improvising with ur own touch. It was a hit. item not reviewed by moderator and published

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