Crab Stuffed Flounder

    50 minutes

    Flounder baked with crab stuffing! A real seafood treat. You can scale the quantities to the size of your fish.

    54 people made this

    Serves: 8 

    • 80g butter
    • 1/2 large onion, minced
    • 1 bunch spring onions, chopped
    • 1/2 green capsicum, chopped
    • 1 stalk celery, minced
    • 3 cloves garlic, minced
    • 450g crabmeat, grated
    • 1/4 teaspoon Cajun seasoning
    • 1/2 cup dry bread crumbs
    • salt and pepper to taste
    • 2 tablespoons butter, softened
    • 2kg whole flounder - cleaned, rinsed and dried

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Lightly grease a large casserole dish or a baking tray lined with tin foil.
    2. Heat butter over medium-low heat in a large saucepan. Stir in onion, spring onions, capsicum, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
    3. Remove pan from heat and stir in grated crabmeat, seasoning, bread crumbs, salt and pepper.
    4. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
    5. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

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    Reviews in English (48)


    DELICIOUS! This tasted exactly like the Crab stuffed Sole I get at Red Lobster! However, I will note that I made a few alterations... I used flounder fillets instead of whole flounder (I spread the filling between two large fillets). I also used SHRIMP instead of crab because it's all I had and I was craving a stuffed fish entreé. If you don't like crab, or you find it's just too expensive - shrimp makes an excellent substitute! In an effort to cut back on some fat/calories - I only used 2 T butter for the mixture instead of the 1/3 cup as called for. The mixture didn't seem as moist, but once it baked with the fish - it was perfect. I also used seasoned breadcrumbs and homemade cajun seasoning (salt, pepper, garlic powder, chili powder, and paprika). I mixed a little cajun seasoning in the butter I used to rub the fillets with... Awesome recipe- thanks!!!  -  21 Jun 2007  (Review from Allrecipes USA and Canada)


    FAB-U-LOUS!! My fiance' thought I was a gourmet chef. Though, I must admit that I added my own little touch as I always do. I used fillets instead of the whole flounder and in the crab mixture, I added a touch of mayo. I buttered both sides of the fillet, rolled it up with the mixture, seam side down and spinkled the top with a little Adobo and paprika. Thanks Therese.... you make me look good!!!  -  18 Feb 2002  (Review from Allrecipes USA and Canada)


    Very good recipe, though I must say, I am a Marylander and didn't have "Cajun" seasoning, so I used Old Bay instead. I also omitted the 1/2 large onion chopped. It takes awhile to chop all the ingredients, but it is an easy recipe and the end result had a restaurant-quality taste.  -  22 Sep 2001  (Review from Allrecipes USA and Canada)