Crab-Stuffed Flounder

Main Courses

Courtesy of Scott and Kim Treaster

Serves 2

This recipe comes from Scott’s grandmother, with whom Scott spent a considerable amount of time as a young boy fishing and crabbing off the coast of Port Arthur. Although the recipe is more time-consuming than the others, Kim insists that the results are well worth the effort.

Fairly difficult

Crab-Stuffed Flounder


For 2 Person(s)


  • For the crab stuffing:
  • 1/2 stick butter
  • cups chopped celery
  • 1/4 cups chopped onion
  • 1 clove garlic, minced
  • 1 cups crabmeat
  • 1/2 cups bread crumbs
  • Salt and pepper, to taste
  • If using flounder fillets:
  • 2 flounder fillets
  • Olive oil
  • Crab stuffing
  • 1 teaspoons paprika
  • Salt and pepper, to taste

Crab-Stuffed Flounder Directions

  1. Prepare the flounder for stuffing by cutting a slit in the fish lengthwise, down the center. The fish should be white side down and eyes up.
  2. Place the flounder on a foil-lined baking sheet, rub with olive oil and preheat the oven to 400°.
  3. To make the stuffing, melt the butter in a saucepan.
  4. Add the celery, onions and garlic and sauté until soft.
  5. Remove from the heat and stir in the crabmeat, breadcrumbs and salt and pepper, to taste.
  6. Stuff the crabmeat mixture into the prepared flounder and bake for 35 to 40 minutes.
  7. If using fillets: Wash the fillets and place the thicker of the two on a foil-lined baking sheet. Prepare the crab stuffing and place on top of the bottom fillet. Cover with the second fillet. Sprinkle with paprika, salt and pepper and bake at 400° for 30 to 35 minutes.