Crab Stuffed Flounder Pinwheels

    Crab Stuffed Flounder Pinwheels

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    Flounder fillets stuffed with onion, mushrooms, crab and prawns. Rolled up into pinwheels, smothered in grated cheese, then baked until flaky and golden brown.

    Serves: 8 

    • 2 tablespoons butter
    • 1 cup diced onoin
    • 280g small prawns
    • 140g sliced mushrooms
    • 500g cooked crab meat
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon paprika
    • 8 (190g) fillets flounder
    • 2 (420g) tins condensed cream of mushroom soup
    • 1/3 cup chicken stock
    • 2 tablespoons water
    • 80g grated cheddar cheese
    • 2 tablespoons minced fresh parsley

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Lightly grease a 20x30cm baking dish and set aside.
    2. In a saucepan over medium heat, melt butter and saute onion, prawns and mushrooms until onion is tender. Stir in crab meat, salt, pepper and paprika; heat through.
    3. Spoon the prawns and crab mixture onto each flounder fillet. Roll the fillet up and fasten with toothpicks. Place rolled fillets in prepared baking dish.
    4. In a small bowl, whisk together soup, chicken stock and water until smooth. Pour over the fillets. Sprinkle cheese over the top.
    5. Cover the baking dish with aluminium foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the fillets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.

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