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Crab Stuffed Flounder
Flounder baked with crab stuffing! A real seafood treat. You can scale the quantities to the size of your fish.
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 degrees C. Lightly grease a large casserole dish or a baking tray lined with tin foil.
- 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.
- Remove pan from heat and stir in grated crabmeat, seasoning, bread crumbs, salt and pepper.
- Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
- Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
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Reviews and Ratings
Global Ratings:
(59)
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)