Stuffed Flounder for Mama Recipe

Name: Stuffed Flounder for Mama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil, plus more for the baking dish; 1 onion, preferably Vidalia, finely chopped; 1/2 stalk celery, very finely chopped; 1 clove garlic, very finely chopped; 1 cup fresh or panko (Japanese) breadcrumbs; 2 large eggs, lightly beaten; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon sweet Hungarian paprika; Pinch of cayenne pepper; Coarse salt and freshly ground black pepper; 1 pound jumbo lump or lump crabmeat, picked over for cartilage; 4 to 6 (5-ounce) flounder, sole, or turbot fillets; 4 to 6 tablespoons unsalted butter (optional)

Servings: persons

1 tablespoon canola oil, plus more for the baking dish
1 onion, preferably Vidalia, finely chopped
1/2 stalk celery, very finely chopped
1 clove garlic, very finely chopped
1 cup fresh or panko (Japanese) breadcrumbs
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon sweet Hungarian paprika
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
1 pound jumbo lump or lump crabmeat, picked over for cartilage
4 to 6 (5-ounce) flounder, sole, or turbot fillets
4 to 6 tablespoons unsalted butter (optional)

1
Preheat the oven to 350F.
2
Brush a large baking dish with oil.
3
Heat the 1 tablespoon oil in a large skillet over medium heat.
4
Add the onion and celery and cook until clear and translucent, 3 to 5 minutes.
5
Add the garlic and cook until fragrant, 45 to 60 seconds.
6
Remove from the heat and transfer the mixture to a large bowl to cool slightly.
7
Add the breadcrumbs, eggs, parsley, paprika, and cayenne.
8
Season with salt and pepper.
9
Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
10
Season both sides of the fish fillets with salt and pepper.
11
Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness.
12
Top each fillet with a piece of butter.
13
Bake until the fish are cooked through, 15 to 20 minutes.
14
Serve immediately.

927

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

Saved locally in your browser — visible only to you.

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 tablespoon canola oil, plus more for the baking dish, 1 onion, preferably Vidalia, finely chopped, 1/2 stalk celery, very finely chopped, 1 clove garlic, very finely chopped, and more.

Yes, Stuffed Flounder for Mama 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 for Mama

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions