Crab Stuffed Flounder Pinwheels

    55 minutes

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

    42 people made this

    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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    Reviews in English (39)


    If you haven't tried this yet, you are missing out! I used canned crabmeat instead of fresh, and my family begs for this dish! We have also made it with tilapia instead of flounder, and it tastes awesome, too. Thanks for a great recipe that has become a family favorite!  -  02 Jan 2004  (Review from Allrecipes USA and Canada)


    This was outstanding! The fish filets I had were too small to roll though so I just put the fish in the bottom of the baking dish, covered it with the stuffing and then sauce and cheese. I baked it the same way directed and it came out perfect. Even my kids loved it!  -  07 May 2006  (Review from Allrecipes USA and Canada)


    I gave this recipe to my sister. We were having about 12 people over for lunch. This was a huge hit. We almost ran out and we made twice as much as we needed. It has only been 3 days since we had this and people have asked us for the recipe. One friend has family over and was describing it for them and wants to make it. There was alot of the soup left over but we used it to spoon over some baked chicken and it tasted great! Also, we used tilipa instead of flounder, use a toothpick to hold your fish together if you're having problems keeping it together.  -  19 Mar 2007  (Review from Allrecipes USA and Canada)