Cajun Stuffed Flounder

    50 minutes

    Cajun seasoned flounder is baked whole in the oven with stuffing containing crabmeat, prawns and butter fried onion and celery.

    62 people made this

    Makes: 6 

    • 1 whole flounder
    • 250g butter, divided
    • 1/2 cup diced celery
    • 1/2 cup diced onion
    • 3 cups seasoned stuffing mix
    • 1 (185g) tin lump crabmeat
    • 1 (125g) tin small prawns, liquid reserved
    • 1 teaspoon chicken seasoning, or to taste
    • 1 teaspoon Cajun seasoning

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 150 degrees C.
    2. Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
    3. Melt 1/2 the butter in a frypan over medium heat. Saute the onion and celery in the butter until just tender.
    4. Place the stuffing mix into a bowl then stir the onion and celery into it along with the butter in the frypan. Mix in the crab and prawns with their juices adding a little more liquid to get a good consistency.
    5. Melt the remaining butter and brush some of it onto a baking tray. Stuff the stuffing mixture into the pockets of the flounder and place the stuffed fish on the baking tray.
    6. Brush the outside of the fish with melted butter and season with the chicken and Cajun seasonings.
    7. Bake for about 25 to 30 minutes in the preheated oven or just until the flounder flakes easily with a fork.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (61)


    OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imitation crab and chopped up that and some large shrimp rather than using the canned products, added water to right consistency since I didn't have the "juices". Used about half as much butter. Used flounder fillets. Put a large handful of stuffing on one side and folded the other half over. Basted with butter and sprinkled liberally with old bay and cajun seasoning. Looked awesome. Added a sauce of 1/2 C mayo, 1 T lemon juice, 1 t milk, 1 t Old Bay. Made a pool around the fish and drizzled over. For a fairly simple meal, it looked and tasted out of this world.  -  22 Feb 2008  (Review from Allrecipes USA and Canada)


    This was excellent. I had small flounder filets so I put one layer on the pan, topped it witht he stuffing, and put another layer of flounder on top. otherwise exact same instructions.. it was outstanding ! Thank you Brian !!  -  21 Jan 2007  (Review from Allrecipes USA and Canada)


    This recipe was very easy, and it had an awesome flavor. I did make some adjustments. I used fillets instead of the whole flounder. I also left out the onion, simply because I do not like onions. I also made a cheese sauce to go on this, it was really good. My husband had some with and without the sauce, and we both agree the sauce made what was delicious even better. I would recommend trying this recipe.  -  10 Sep 2006  (Review from Allrecipes USA and Canada)