| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet
- 1 whole bay flounder, pocket slit cut in the top of the fish
- 1/2 ounces canned or fresh claw crabmeat
- 2/3 cup freshly crushed saltine crackers
- 1/3 cup mayonnaise
- 1/4 cup finely minced fresh parsley
- 1 egg, beaten
- 1 large green onion, white and green part minced and chopped
- 1/2 teaspoon Old Bay Seasoning or Lawry’s Seasoned Salt
- 1/4 cup fresh or store-bought breadcrumbs
- Paprika, for sprinkling
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
- Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
- Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
- Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 583 |
| Total Fat | 42 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 162 mg |
| Sodium | 914 mg |
Reviews
This came out very tasty and went together really quickly after a day long fishing trip in the Gulf of Mexico. It’s a treat to have fish that fresh. We didn’t have Old bay so I subbed Tony Chacherie’s creole seasoning instead. We even had fresh crabmeat! This recipe is a keeper. Thanks!
The stuffed flounder was excellent. Only thing I did different was wrap bacon around the fish. Have made it several times and everyone enjoys it.