Crab-Stuffed Flounder

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  • 6 Tablespoons (3/4 stick) butter, divided
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • ¼ cup chopped fresh parsley
  • 1 can (4 ¼ ounces) crabmeat, drained and flaked
  • ½ cup plain dry bread crumbs
  • 1 Tablespoon lemon juice
  • 1/8 tsp ground red pepper
  • 6 flounder fillets (about 2 pounds total)
  • ¼ tsp paprika


Preheat oven to 400 degrees F.   Coat a 9X13- inch baking dish with nonstick cooking spray.  In a large skillet, melt 4 tablespoons butter over medium-high heat.  Add the celery, onion, and parsley, and sauté for 5 to 6 minutes, or until the celery and onion are tender.  Remove from the heat and stir in the crabmeat, breadcrumbs, lemon juice, and ground red pepper; spoon evenly over the fillets.  Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam side down in the baking dish.  Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.   Bake for 20 to 25 minutes, or until the fish flakes easily with a fork.  Serve immediately.