Crabmeat-Stuffed Whole Bay Flounder Recipe

Name: Crabmeat-Stuffed Whole Bay Flounder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet; 1 whole bay flounder, pocket slit cut in the top of the fish; 1/2 ounces canned or fresh claw crabmeat; 2/3 cup freshly crushed saltine crackers; 1/3 cup mayonnaise; 1/4 cup finely minced fresh parsley; 1 egg, beaten; 1 large green onion, white and green part minced and chopped; 1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt; 1/4 cup fresh or store-bought breadcrumbs; Paprika, for sprinkling

Servings: persons

1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet
1 whole bay flounder, pocket slit cut in the top of the fish
1/2 ounces canned or fresh claw crabmeat
2/3 cup freshly crushed saltine crackers
1/3 cup mayonnaise
1/4 cup finely minced fresh parsley
1 egg, beaten
1 large green onion, white and green part minced and chopped
1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt
1/4 cup fresh or store-bought breadcrumbs
Paprika, for sprinkling

1
Preheat the oven to 375 degrees F.
2
Line a baking sheet with parchment and grease the paper with butter.
3
Rinse the flounder; pat dry with paper towels.
4
Place the fish on the prepared baking sheet with head-side up.
5
Starting on one side of the fish, insert a knife horizontally into the slit.
6
Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket.
7
Cut another pocket on the opposite side of the fish.
8
Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together.
9
Spoon the mixture evenly into the prepared fish pockets.
10
Sprinkle the fish with the bread crumbs and drizzle with the melted butter.
11
Bake until the fish flakes easily when tested with fork, about 25 minutes.
12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
13
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet, 1 whole bay flounder, pocket slit cut in the top of the fish, 1/2 ounces canned or fresh claw crabmeat, 2/3 cup freshly crushed saltine crackers, and more.

Yes, Crabmeat-Stuffed Whole Bay Flounder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crabmeat-Stuffed Whole Bay Flounder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions