Stuffed Flounder Filets
Delicious stuffed flounder filets filled with crab, shrimp, and flavorful herbs, baked to perfection. An elegant seafood dish perfect for special occasions or family dinners.
Ingredients
- 1/2 cup onions, chopped ⓘ
- 1/2 cup butter ⓘ
- 1 egg, beaten ⓘ
- 4 tablespoons water
- 1 tablespoon parsley, chopped
- 2 teaspoons onion tops, chopped ⓘ
- 2 teaspoons bell pepper, chopped
- 1 cup crab meat
- 1 cup cooked shrimp ⓘ
- 4 to 6 flounder filets ⓘ
- paprika ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 cup margarine ⓘ
- 1 teaspoon parsley flakes ⓘ
Instructions
- Saute onions in butter until clear.
- Add parsley, onion tops, and bell peppers; cook until tender (about 2 to 3 minutes).
- Remove from heat and let cool.
- Add beaten egg and water; stir thoroughly.
- Add shrimp and crabmeat; toss gently.
- Add bread crumbs to reach dressing consistency.
- Spread stuffing on half of each flounder filet and fold over, fastening with toothpicks.
- Sprinkle paprika over each stuffed filet.
- Place in a greased baking pan.
- Bake in a preheated 375°F oven for 25 to 30 minutes, basting frequently with margarine, lemon juice, and parsley flakes.
Tips & Substitutions
For a richer flavor, consider using garlic in the sautéed onion mixture. If you don't have crab meat, feel free to substitute with more shrimp or a mix of other seafood like scallops. Ensure the stuffing is moist but not overly wet; add bread crumbs gradually until you achieve the desired consistency. Using fresh herbs can elevate the dish, especially if you have extra parsley from making Crab Salad Rolls.
Serving Suggestions
Serve the stuffed flounder filets with a side of steamed vegetables or a light salad to complement the richness of the dish. A squeeze of fresh lemon juice adds brightness. For a complete meal, consider pairing it with Sue'S Potato Soup for a comforting and satisfying dining experience. White wine or a light beer also pairs well with this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed flounder in a baking dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes or until heated through. Enjoy cold leftovers in a Seafood recipes salad for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Flounder Filets contains roughly 1121 calories, with 8g protein, 63g carbohydrates, and 95g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen flounder filets for this recipe?
Yes, frozen flounder filets work well. Just ensure they are fully thawed before preparing. Pat them dry with paper towels to remove excess moisture, which helps the stuffing adhere better during baking. Adjust the baking time slightly if the filets are still chilled.
What can I substitute for the shrimp if I have allergies?
If you have a shrimp allergy, you can replace it with additional crab meat or use a mild fish like tilapia or cod, ensuring it is cooked properly. Another option is to add more chopped vegetables like zucchini or mushrooms to maintain the texture.
How do I know when the stuffed flounder is done cooking?
The stuffed flounder is done when the filets are opaque and flake easily with a fork. Additionally, the internal temperature should reach 145°F. Frequent basting with margarine keeps the fish moist and enhances flavor, so don't skip this step!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).