To refresh your palette after a meal, have some lovely lemon sorbet!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds flounder fillets
- 1 cup crabmeat – drained, flaked and cartilage removed
- 3 crushed saltine crackers
- 1 tablespoon finely chopped green bell pepper
- ¼ teaspoon ground dry mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ground white pepper to taste
- 1 egg white
- 1 tablespoon mayonnaise
- ¼ cup butter, melted
- 1 egg yolk
- 5 tablespoons mayonnaise
- 1 tablespoon dried parsley
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Rinse flounder fillets and pat dry with paper towels. Lightly grease a shallow baking dish.
- Combine crabmeat, crushed saltines, bell pepper, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture.
- Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over fillets and drizzle with any remaining butter.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.
- Increase oven temperature to 450 degrees F (230 degrees C) and bake until golden and bubbly, about 5 or 6 minutes.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 408 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t give the recipe 5⭐️ because I made so many additions/adjustments, but I think it laid a good foundation for this type of dish. After reading the other reviews I first lightly preseasoned my fish( old bay, pepper, garlic salt). I omitted the saltines and replaced with Ritz ( my baking taste doesn’t care for panko, and imagined I wouldn’t care for saltines either on top of my fish) Omitted mustard alltogether Doubled the crab meat, egg whites, Worcester, and doubled the mayo( lump crab meat works best) I added minced garlic + parsley to my butter mixture to help the old bay pop During the final mixture I added Colby Jack Cheese. And garnished with parsley, paprika, and red pepper flakes for an added kick.
I use crab and shrimp to stuff it and it turned out really well
Was worried with some of the reviews saying not enough flavor. It’s fine the way it is. I used a whole 1lb can of crab claw meat, so threw in a couple extra shakes of Worcester and a few more dashes of white pepper. Perfect.
Ran out of topping and I only used 1 lb of flounder. It wasn’t bad, but it wasn’t wow either. Followed the recipe exactly. Recommend doubling the seasoning, bell pepper, crackers, egg white, in addition to all the topping ingredients. Keep the crab amount the same. Also, opt for thicker cuts of flounder, or thicker (heartier) cut of fish like sole or halibut (steak).
Looked just like the picture. I used less mayo in the topping but still delicious, its a keeper!
Wry good recipe. Need a nice piece of flounder and crab. I added Old Bay, being originally from the eastern shore, it is a must. Turned out delicious!!!!
This is a restaurant quality recipe. It’s soooo good. It was better than expected. Because I’ve known the cook my whole life.
I made this for my wife. I left out the Whatsthishere Sauce and we loved it!
I used wet mustard because I had no dry. Came out perfect! I make extra so we can have it again the next night! Just as delicious as the first time!!!!
Didn’t have dry mustard so used regular mustard. Delicious ! I’ll make it again! It was fairly easy and quick! Michele O
Tripled mustard and worchesteire sauce. Add sauteed onions and added bread crumbs instead of crackers
Very easy and tasty. Be careful when adjusting the servings. While the ingredient list is adjusted the mayonnaise measurements in the instructions are not, they remain at the 6 serving size.
This was tasty dish that the family enjoyed. The only modification that I made was to lightly season my fish with salt, garlic and fresh lemon juice. I will definitely make this again.
I made a lot of changes after reading everyone’s reviews. I used 11 oz. flounder and 6 oz. canned crab. After patting the filets dry, I sprinkled them with salt, pepper, and Old Bay seasoning. I added some garlic powder to butter before dripping over filets (plus sauteed garlic). I added about 1/4 c red onion and sauteed the bell pepper with it. Accidently added way too much white pepper (but tasted okay in the end!) Substituted about 2 Tbs of Italian bread crumbs for crushed crackers. Added a bit of lemon juice to stuffing, as well as 1-2 tsp. of Old Bay seasoning. In final step, used fresh parsley instead of dried. Served with lemon wedges. VERY good. Looked beautiful w/ parsley & paprika. It was a little bit too salty, but that was probably due to the changes I made. I’d like to try the sherry sauce mentioned in reviews next time. After tasting it, we squeezed the lemon wedges over our servings and that added to it. Will sprinkle with lemon juice when serving next time. Needed a little tweaking, but overall, it was excellent!
we really loved this recipe and have also made it with cod filets.
This was the best stuffed flounder I’ve ever had!
Great recipe (but I can’t speak for the sauce as I didn’t make that portion of it)! I used real crab meat in place of canned. And I seasoned both sides of the fish with garlic powder and Tony Chachere’s. Also added some Tony’s to the crab stuffing mixture. My husband loved it! Will definitely be making it again!! And probably will be using the stuffing to make stuffed shrimp next. Yum!!
It looked delicious, but did not have enough flavor for my family. I added a dash of onion and garlic power and Old Bay seasoning, but the flavor didn’t pop like I wanted. My family didn’t enjoy the mayonnaise and egg yolk topper either. It was a bit of work and I hoped for better results.
Delicious! I added old bay seasoning but otherwise stuck to the original recipe. Will definitely make again.
Presentation definitely could’ve been better. Ways I would’ve improved it is adding lemon on the top of it, maybe some onion on the side as well some tomatoes.
Great dish. Used Dijon mustard, butter crackers, and a tsp of Old Bay seasoning. Also added a tbsp of diced onion, because I felt it was missing. Baked 20 mins at 400. Served with cauliflower and cheese sauce. Family really liked it. Will make again.