Flounder Stuffed With Crab Recipe

Name: Flounder Stuffed With Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2- to 3-pound) dressed flounder; 1 pound lump crab meat, drained; 2 teaspoons lemon juice; 2 teaspoons chopped fresh parsley; 1 teaspoon seafood seasoning; 1 teaspoon Worcestershire sauce; 1 medium onion, thinly sliced; 2 lemons, thinly sliced; 4 slices bacon; 2 tablespoons butter or margarine; Salt and pepper to taste; Lemon halves; Fresh parsley sprigs

Servings: persons

1 (2 1/2- to 3-pound) dressed flounder
1 pound lump crab meat, drained
2 teaspoons lemon juice
2 teaspoons chopped fresh parsley
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
1 medium onion, thinly sliced
2 lemons, thinly sliced
4 slices bacon
2 tablespoons butter or margarine
Salt and pepper to taste
Lemon halves
Fresh parsley sprigs

1
Lay flounder on a cutting board, light side down; slit lengthwise, beginning 3/4 inch from head and cutting down center of fish to tail. Make a crosswise slit in flounder near head. Cut flesh along both sides of backbone to tail, allowing the knife to run over the rib bones to form a pocket for stuffing. Set fish aside.
2
Combine next 5 ingredients in a small mixing bowl, tossing lightly to mix. Spoon mixture into pocket of fish. Top fish with onion and lemon slices. Place bacon over fish across pocket opening. Dot with butter.
3
Bake, uncovered, at 350u00b0 for 30 minutes or until fish flakes easily when tested with a fork. Remove onion, lemon slices, and bacon, and discard. Transfer to a serving platter. Sprinkle with salt and pepper. Garnish with lemon halves and parsley sprigs. Serve immediately.

238

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 13 ingredients. The key ingredients include: 1 (2 1/2- to 3-pound) dressed flounder, 1 pound lump crab meat, drained, 2 teaspoons lemon juice, 2 teaspoons chopped fresh parsley, and more.

Yes, Flounder Stuffed With Crab 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!

Flounder Stuffed With Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions