4 Videos | Photo: Crab Stuffed Flounder Recipe
Ingredients
- 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
Directions
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:
- 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
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:
- 2 ounces claw crabmeat, picked clean of shells
- 2 sticks unsalted butter, softened
- 1 tablespoon seafood base
- 1 green onion, thinly sliced
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 29 reviews
By jennij3333
Evans, GA
on March 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By sta28
on January 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy, and very delicious! I subbed half and half and skipped the crab butter and it was still great and quite healthy!
By Cathey56
Long Island, NY
on November 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 29 reviews