Best 5 Crabmeat Stuffed Whole Bay Flounder Recipes

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Delicately seasoned crabmeat stuffing is piled high atop tender and flaky bay flounder in this flavor-packed recipe. This delectable dish is a perfect blend of seafood flavors and a delightful entrée for a special occasion or a weeknight meal. With a few simple steps, you can create this classic dish that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • 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.
  • Bake the fillets at 400 degrees for 15 minutes.
  • 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.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

CRAB MEAT STUFFED FLOUNDER



Crab Meat Stuffed Flounder image

I LOVE lump crab meat. I bought some fresh flounder and decided to use my crab cake recipe with a couple of changes to make a stuffing. I used Ritz crackers instead of bread crumbs and it gave it a more sweet flavor. The stuffing can also be used to stuff lobster, shrimp or any other fish.

Provided by dragonpawz

Categories     Crab

Time 40m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 10

1/2 lb lump crabmeat
4 flounder fillets
1 cup Ritz cracker crumbs
1 large egg
5 tablespoons mayonnaise or 5 tablespoons Miracle Whip
1 tablespoon fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 lemon
1/4 lb butter

Steps:

  • Rince flounder filets and pat dry.
  • In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
  • Gently fold in the crab meat.
  • Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
  • Place a pat of butter on each roll.
  • Bake at 350 degrees for 25-30 minuets.
  • Serve with lemon wedges.

CRABMEAT-STUFFED FLOUNDER ROULADES



Crabmeat-Stuffed Flounder Roulades image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4

Number Of Ingredients 36

1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 1/2 teaspoons Essence, recipe follows
1/4 cup minced yellow onion
2 tablespoons minced celery
2 tablespoons minced green bell pepper
3 tablespoons unsalted butter
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
3/4 cup crushed butter crackers (recommended: Ritz)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
3 tablespoons melted unsalted butter, for drizzling over the fish
Green Beans Almandine, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound green beans
5 cups water
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
1 (2 1/4-ounce) package sliced almonds
2 tablespoons chopped parsley leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

Steps:

  • Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
  • Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
  • In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
  • Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
  • Combine all ingredients thoroughly.
  • Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
  • Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
  • Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
  • Using an oven mitt or pot holder, remove from the heat and serve.

STUFFED FLOUNDER



Stuffed Flounder image

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  • Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  • Remove pan from heat and stir in shredded 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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

OLD BAY CRABMEAT STUFFING



Old Bay Crabmeat Stuffing image

Love this stuff... I think it's best suited to (of course) fish or seafood, but also chicken or a Cornish hen. I love the bite of the Tabasco and the flavor of the seasonings blending with the crab. I like to use whole-grain bread for its benefits, but white bread sure tastes good here!

Provided by EdsGirlAngie

Categories     Crab

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
1/4 cup butter
1 1/2 cups chopped onions
1 tablespoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1 teaspoon dried thyme
1 teaspoon dried chives
1/2 teaspoon nutmeg
1/4 teaspoon celery seed
1 (6 ounce) can crabmeat, undrained
1/2 teaspoon salt, to taste
1 tablespoon sherry wine
2 tablespoons water
salt (it won't take much...)

Steps:

  • Preheat oven to 325 degrees F.
  • In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
  • Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
  • Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
  • Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.

Nutrition Facts : Calories 277.4, Fat 13.1, SaturatedFat 7.7, Cholesterol 48.4, Sodium 1022.2, Carbohydrate 25.6, Fiber 1.9, Sugar 4.8, Protein 11.2

Tips:

  • For the best flavor, use fresh crab meat. If you're using frozen crab meat, be sure to thaw it completely before using.
  • Be careful not to overcook the flounder. It should be cooked until it is just opaque in the center.
  • If you don't have a steamer, you can also bake the flounder in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until it is cooked through.
  • Serve the flounder immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Crabmeat stuffed whole bay flounder is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared in advance, making it a great option for busy weeknights. With its delicate flavor and flaky texture, crabmeat stuffed whole bay flounder is sure to be a hit with your family and friends.

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