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Crab Stuffed Flounder

This recipe comes from Recipes in The Mail and was submitted by Diana. If you want to subscribe click here or send a blank email to:


1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg, separated
1 tablespoon mayonnaise
1/4 cup butter, melted
6 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

  • Preheat oven to 400ºF (200ºC). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400º for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450º and bake until golden and bubbly, about 6 minutes.

Serves 6