Crabmeat-Stuffed Flounder

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 33%
  • Fat: 7.1g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.8g
  • Carbohydrate: 3.2g
  • Fiber: 0.0g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 241mg
  • Calcium: 0.0mg


  • Butter-flavored vegetable cooking spray
  • 1 teaspoon reduced-calorie margarine
  • 2 tablespoons chopped fresh mushrooms
  • 1 tablespoon chopped green onions
  • 1 tablespoon Neufcha@Gtel cheese
  • 1/2 teaspoon minced fresh marjoram
  • 1/8 teaspoon pepper
  • 2 ounces fresh lump crabmeat, drained
  • 2 tablespoons soft breadcrumbs
  • 1 teaspoon lemon juice
  • 2 (3-ounce) flounder fillets (1/4 inch thick)
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese
  • Lemon wedges (optional)
  • Fresh marjoram sprigs (optional)


  1. Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
  2. Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.
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