Flounder Fillets with Crab Crust

    31 minutes

    This is a delicious way to prepare flounder and different from the ordinary. Even my kids love them and they're not big fish eaters.

    323 people made this

    Serves: 6 

    • 750g flounder fillets
    • 1 cup crabmeat - drained, flaked and cartilage removed
    • 1 tablespoon finely chopped green capsicum
    • 1/4 teaspoon ground dry mustard
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • Ground white pepper, to taste
    • 1 crushed salada cracker
    • 1 egg white
    • 1 tablespoon mayonnaise
    • 65g butter, melted
    • 1 egg yolk
    • 5 tablespoons mayonnaise
    • 1/2 teaspoon paprika
    • 1 tablespoon dried parsley

    Preparation:10min  ›  Cook:21min  ›  Ready in:31min 

    1. Preheat oven to 200 degrees C. Rinse the fillets and pat dry with paper towels.
    2. Combine crab meat, green capsicum, mustard powder, Worcestershire sauce, salt, white pepper and the crushed salada. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
    3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
    4. Bake the fillets for 15 minutes.
    5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
    6. Increase oven temperature to 230 degrees and bake until golden and bubbly, about 6 minutes.

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    Reviews in English (321)


    Absolutely delicious. Made a few changes since there were mixed reviews about the mayo topping and the lack of seasonings. Well first I used 2 cans of crabmeat, tripled the mustard, crackers and worchestire, added some garlic powder, minced onion, parsley and chili powder. To the fish I brushed on melted butter mixed with some lemon juice and garlic powder. To the mayo topping I used about 4 TB and added about 2 TB of sherry to smooth it out. Turned out absolutely delicious, although next time to make it more resturant quality I'll skip the mayo mixture on top and instead make a sherry cream sauce from roux, and pour it on just before serving for a more impressive presentation.  -  02 Feb 2006  (Review from Allrecipes USA and Canada)


    I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijon mustard in it's place. It turned out very well, but a little bland. Definately needed more salt and I wish I had added some Old Bay, which I did have in my spice cabinet, but forgot about. My family enjoyed it, but agreed it needed just a little more pizazz. The mayo and egg yolk mixture on top was very good...reminded me of hollindaise sauce. It looked very nice on the plate, like something you'd get at a quality seafood restarant. I will definately make this again!  -  07 Sep 2002  (Review from Allrecipes USA and Canada)


    Completely Awesome! I have to admit I am impressed with myself...and I owe it to the recipe. It tasted just like we were in a restaurant...even better. I substituted the saltines with a buttery round cracker and dashed in some old bay. My three year old even ate it. Thank you for a great recipe!  -  23 Feb 2003  (Review from Allrecipes USA and Canada)