Paula Deen Crab Stuffed Flounder

Paula Deen crab stuffed flounder takes 40 minutes and a mix of lump and claw crabmeat to make a golden, buttery baked seafood dinner. This easy stuffed flounder recipe fits Sunday dinner, holiday table and weeknight dinner, since the whole thing bakes in one glass baking dish.

Slit the flounder along the center seam so it opens into a deep pocket, because that pocket is what holds all the crab filling. Cut it too shallow and the stuffing spills out into the dish while it bakes.

Paula tops the fish with a slice of frozen crab butter, which melts over the flounder and keeps it moist. Make that log ahead and keep it in the freezer, so the fish is the only thing you cook on the night.

Paula Deen Crab Stuffed Flounder

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

780

kcal

Flounder fillets hold a creamy crab cake filling with saltine crackers, green pepper and a little cayenne. The oven bakes it soft, then a quick broil browns the paprika top before a melting round of crab butter goes on.

Ingredients

• 2 (10 oz) flounder fillets
  

• 1/2 teaspoon salt
  

• 1/2 teaspoons freshly ground Black pepper
  

• 1/2 teaspoon paprika
  

• 1 1/2 tablespoons Butter
  

• 3 green tops, thinly sliced green onions
  

• 1 clove minced garlic
  

• 1 teaspoon chopped fresh parsley
  

• 1 small finely chopped green pepper
  

• 1 egg
  

• 1/8 teaspoon cayenne pepper
  

• 1/8 teaspoon garlic powder
  

• 3 tablespoons heavy cream
  

• 1 1/2 tablespoons spicy mustard
  

• 1/2 juiced lemon
  

• 2 tablespoons mayonnaise
  

• 10 crumbled medium to fine saltine crackers
  

• 1/2 lb picked clean of shells lump crabmeat
  

• 1/2 lb picked clean of shells claw crabmeat
  

• 2 sticks softened unsalted butter
  

• 1 tablespoon seafood base
  

• 1 thinly sliced green onion
  

Directions

• Make the crab butter: Fold 1/2 lb claw crabmeat, 2 sticks softened unsalted butter, 1 tablespoon seafood base and 1 thinly sliced green onion together in a medium bowl. Mix until smooth, then shape it into a log on parchment paper, roll it up and freeze it.
• Saute the aromatics: Melt 1 1/2 tablespoons butter in a medium skillet over medium heat. Saute 3 sliced green onion tops, 1 minced garlic clove, 1 teaspoon chopped parsley and 1 chopped green pepper until soft, then let them cool.
• Mix the crab filling: Whisk 1 egg, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder, 3 tablespoons heavy cream, 1 1/2 tablespoons spicy mustard, the juice of 1/2 lemon and 2 tablespoons mayonnaise in a bowl. Gently fold in 10 crumbled saltines, 1/2 lb lump crabmeat and the cooled vegetables, then season with salt and pepper if needed.
• Preheat and season: Preheat the oven to 350°F. Sprinkle the two 10 oz flounder fillets with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Cut the pockets: Use a fillet knife to cut along both sides of the seam down the middle of each fillet. Lay the cut sides back so each one opens into a pocket.
• Stuff the flounder: Spoon the crab filling into each pocket, then press the sides down to cover it. Sprinkle the tops with 1/2 teaspoon paprika.
• Bake and broil: Coat a glass baking dish with cooking spray, set the fish in it and bake for 20 minutes. Leave the dish in the oven, switch to broil and broil for 5 more minutes until the tops brown.
• Top and serve: Take the fish out of the oven and set a slice of the frozen crab butter on each fillet. Scatter fresh parsley over the top for color.

Tools for this recipe

• Winco slotted fish spatula, Reynolds unbleached parchment paper, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen flounder fillets?

Yes, but thaw them fully in the fridge first. Pat them very dry, because extra water makes the stuffing soggy and keeps the top from browning.

Can I use another fish instead of flounder?

Any thin white fillet that you can slit open works, like sole or tilapia. Thicker fish such as cod will need a longer bake, so check it with a fork.

Can I make the stuffed flounder ahead of time?

You can mix the crab filling and make the crab butter a day or two before. Stuff the fish right before baking, so the crackers don't go mushy in the filling.

How do I know when the flounder is done?

The fish turns opaque and flakes easily with a fork, and the filling is hot in the middle. After the 5 minutes under the broiler, the top should be lightly browned.

What is the most common mistake with this recipe?

Overfilling the pockets is the biggest one, since the stuffing pushes out and the fish won't close. Press the sides down gently and leave a little room.