Flounder Stuffed With Crabmeat Recipe

Flounder Stuffed With Shrimp and Crabmeat

I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings.

READY IN: 45mins

SERVES: 4

Stuffing
1

small onion , chopped fine
4

ounces shrimp , chopped fine (1/2 cup)
¹⁄₂

teaspoon salt (to taste)
1

teaspoon Old Bay Seasoning, to taste or 1/2 teaspoon cayenne
3 -4

tablespoons Italian seasoned breadcrumbs, more as needed
Fish
1

lb flounder (8 large fillets)
1

lemon , cut into wedges for garnish

NUTRITION INFO

Serving Size: 1 (297) g

Servings Per Recipe: 4

AMT. PER SERVING % DAILY VALUE

Calories: 377.5

Calories from Fat 218 g 58 %

Total Fat 24.3 g 37 %

Saturated Fat 12.2 g 60 %

Cholesterol 165 mg 54 %

Sodium 1217.9 mg 50 %

Total Carbohydrate 10.9 g 3 %

Dietary Fiber 2.1 g 8 %

Sugars 2.9 g 11 %

Protein 29.4 g 58 %

DIRECTIONS

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.
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.
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).
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.
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.