Crab Stuffed Baked Flounder

Recipe from Harris Teeter's Fresh Catch Newsletter Female blue crabs mate only once in their lives. The blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers. Large males can reach 9 inches in shell width.

Yield: 6 servings
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  • 6 medium fresh flounder fillets
  • 1 cup(s) fresh backfin crabmeat
  • 1/2 cup(s) celery, chopped
  • 1 clove(s) minced garlic
  • 1 stick(s) butter
  • 1 egg, slightly beaten
  • 1/2 cup(s) chopped green onions
  • 1 cup(s) bread crumbs
  • 2 tablespoon(s) chopped parsley
  • Salt, black and red pepper to taste


  1. 1. Sauté celery, onions and garlic in ½ stick of melted butter.
  2. 2. Add bread crumbs, crabmeat and chopped parsley to sautéed vegetables. Mix well.
  3. 3. Season to taste with salt, black and red pepper.
  4. 4. Brush the flounder fillets well with additional melted butter, salt and pepper the fillets.
  5. 5. Laying the fillets flat, place an equal amount of prepared stuffing on each fillet.
  6. 6. Roll the fillets ensuring that the stuffing mixture remains in the center.
  7. 7. Melt remaining ½ stick of butter in shallow baking dish.
  8. 8. Place stuffed fish in pan.
  9. 9. Cover and bake at 375 F for approximately 30 minutes or until the fish flakes easily.
  10. 10. Remove cover and bake additional 5 minutes to brown.
July 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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