Flounder Stuffed With Shrimp and Crabmeat

by • June 17, 2016 • Cooking How-To’s, How-To'sComments (0)2138

As fishermen and women, we always rave about the trophy fish that we’d landed and it would never matter how long ago that occurred. For my dad it was always the doormat that was caught in Pensacola in his Coast Guard days. Even more so was the fact that he’d rave about how his granny cooked it for him, flounder stuffed with all kinds of goodies. While I doubt this was my great grandmother’s personal recipe, you can’t argue that flounder stuffed with shrimp and crab sure doesn’t sound good.Flounder stuff with shrimp and crabmeat is a recipe found on Food.com by a young lady who, “created this recipe that is great served with rice pilaf and steamed vegetables.” We have to agree, because it definitely sounds and looks tasty!

Flounder Stuffed with Shrimp & Crabmeat

flounder stuffed



  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped fine
  • 12 red bell pepper, chopped fine
  • 4 ounces shrimp, chopped fine (1/2 cup)
  • 12 teaspoon salt (to taste)
  • 1 teaspoon Old Bay Seasoning, to taste or 12 teaspoon cayenne
  • 6 ounces lump crabmeat (or more if desired)
  • 3 -4 tablespoons Italian seasoned breadcrumbs, more as needed


  • 1 lb flounder (8 large fillets)
  • 4 tablespoons butter, melted
  • 3 tablespoons lemon juice
  • kosher salt, to taste
  • black pepper, to taste
  • 2 teaspoons paprika
  • 1 lemon, cut into wedges for garnish


  1. Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
  2. Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
  3. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
  4. Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
  5. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.


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