On Line Cookbook
Crab-Stuffed Flounder
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 1/4 cup (60 ml) chopped onion
  • 1/4 cup (60 ml) margarine
  • 3 oz (84 grm). mushroom (save liquid)
  • 7-1/2 oz (210 grm). can crab meat, drained
  • 1/2 cup (125 ml) saltine cracker crumbs
  • 2 tbl parsley
  • 1/2 tsp (2 ml) salt
  • 8 Flounder Filets
  • Sauce:
  • 3 tbsp (45 ml) butter
  • 3 tbsp (45 ml) flour
  • 1/4 tsp (1 ml) salt
  • 1 cup (225 ml) milk
  • 1/3 cup (80 ml) dry wine (optional)
  • 4 oz (112 grm). shredded swiss cheese
  • 1/2 tsp (2 ml) paprika
  • In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
  • Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt and dash of pepper.
  • Spread mixture over fillets, roll and place seam down in baking dish.
  • In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
  • Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
  • Add wine to saucepan.
  • Cook and stir until mixture bubbles and thickens.
  • Pour over filets.
  • Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika and bake ten minutes more.
  • ENJOY!!!
This crab meat stuffing can be used for most dishes requiring a seafood stuffing.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.