An old Jewish chicken soup dish known as “Jewish Penicillin.” The soup tastes even better the next day when warmed! If desired, serve with matzo balls, otherwise just serve with noodles, fresh bread, or biscuits.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 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
Instructions
- Preheat the 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, occasionally stirring 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 fish.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 1 g |
| Protein | 52 g |
| Saturated Fat | 7 g |
| Sodium | 446 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
White cooking sherry. Saute the crab meat in butter and cooking sherry and then readd the vegetables
its easy to “lose” the crab. if you love seafood stuffing, this isnt it.
It was yummy- I think some lemon pepper seasoning would improve the flounder mixed in with the butter before adding the stuffing though.
made with flounder filets (instead of whole fish) and covered the stuffing on foiled pan for 20 mins at 350. absolutely terrific!
Good recipe and easy to add additional items. I added spinach and shrimp, it turned out very good. I like the fact it does not have eggs or fancy dressings. Easy, tasty and does not take much time. You can add just about anything to this basic recipe.
Very good, I did add some stuff, like small red and yellow pepper with the green pepper, I also added little tumeric and adabo . Very good.
I wanted to like this one. I have a pack of flounder filets in the freezer that I wanted to get creative with so I used filets like other reviewers suggested. I also didn’t have any old bay as the many reviewers used. Not sure if the issue was the brand of crabmeat, lack of old bay or the filets. It was just not great.
Very tasty and not too difficult. I used flounder filets and just rolled the fish around the filling (brushed both sides of the fish with melted butter before filling). Also substituted Old Bay for the cajun seasoning and added more to taste -probably double what was called for. Any extra filling, just leave in the casserole dish and it crisps up nicely. Mmm
Made this last night and it was great. My husband loved it! I made it with flounder filet and fresh crab claw meat. This recipe is a keeper I will be making it again.
Awesome! I used salad shrimp, that’s what I had on hand, and doubled the Cajun seasoning. I’ve already passed this recipe on and WILL make it again 🙂
Really good, and still good when you reheat the next day for leftovers!
My family loved this, it didn’t hurt that is was fresh caught off the gulf of Texas.
This was so good. I didn’t have celery so I just did without it and it was amazing anyway. I used my own mix of seasonings (seafood seasoning, red pepper, salt, pepper, smoked paprika) and I used minced shrimp instead of crab.
Very easy recipe to make. I altered this recipe slightly to give it more taste and still found it to be it a bit bland. I used flounder filets, placed a ball of the mixture in the center, wrapped and secured with a cut skewer, sprinkled with paprika, salt, pepper, garlic, parsley & butter. They made a very nice presentation.
Really good.
These are SO GOOD! If you are a seafood lover like I am, you must make these! I am making them again tonight – what I love about them is that they are low carb too (I still use the breadcrumbs, but you can eliminate them if you prefer). As good as a restaurant entree and I didn’t change a thing about the recipe. I rarely review and rate recipes, but this one deserves a gold star!
Absolutely delicious! I made a few minor adjustments. I included chopped shrimp, a little cayenne pepper instead of Cajun seasoning and cornbread stuffing. My friends and family LOVED it! I will definitely make this again. Yum!
Good, but even better with the addition of some shredded Italian Blend cheese in the stuffing mixture. I would give 5 stars, DH gives it 3 stars (but I like seafood much better than he does).
We loved this recipe! My husband brought the flounder fresh out of the water at Rollover Pass, TX, straight off his hook, into our oven using this recipe. It was wonderful! Will probably add some kind of sauce next time.
This recipe was wonderful! My family loved it, and has requested it again & again!
I made this for a special dinner and everyone raved about it. I used fillets and rolled them up. It was terrific.