Stuffed Flounder Recipe

Name: Stuffed Flounder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs flounder fillets; 2 cups white crabmeat; 8 tablespoons butter; 2 small onions, finely chopped; 4 tablespoons chopped celery; 1 cup cooked rice; 2/3 cup cracker meal; 2 tablespoons flour; 1 cup evaporated milk; 1 egg, well beaten; 2 pinches garlic powder; 2 pinches oregano; 2 hard-boiled eggs, minced; 2 teaspoons salt; 1/2 teaspoon red pepper

Servings: persons

2 lbs flounder fillets
2 cups white crabmeat
8 tablespoons butter
2 small onions, finely chopped
4 tablespoons chopped celery
1 cup cooked rice
2/3 cup cracker meal
2 tablespoons flour
1 cup evaporated milk
1 egg, well beaten
2 pinches garlic powder
2 pinches oregano
2 hard-boiled eggs, minced
2 teaspoons salt
1/2 teaspoon red pepper

1
season fish with salt and pepper.
2
melt 4 tablespoons butter. make a white sauce by adding flour and stirring til smooth. add milk. cook, stirring constantly until sauce thickens. remove from heat. set aside to cool.
3
melt remaining butter. saute onion and celery in butter til limp. add garlic powder and oregano. set aside to cool.
4
in a bowl, combine rice, cracker meal, white sauce, onion mixture and beaten egg. mix well. season to taste.
5
blend in crabmeat and cooked egg. place skin side of fish down on greased aluminum foil.spread filling over fish. cover with other fillet, shiny side up. rub top skin with beaten egg and melted butter. wrap tightly in foil. bake at 350 for 30-35 minutes.

761

kcal

Calories

Fat

101

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 2 lbs flounder fillets, 2 cups white crabmeat, 8 tablespoons butter, 2 small onions, finely chopped, and more.

Yes, Stuffed Flounder falls under the General 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!

Stuffed Flounder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions