Years upon years ago, when first married, I would make stuffed flounder for a “fancy dinner.” We loved the preparation but somehow it was buried in my vast stack of recipes until just recently when my husband requested it for dinner.
We had forgotten how simple and delicious stuffed fish is to prepare and eat. This is a light meal baked in the oven that works well with a myriad of accompaniments. (I made fresh peas with butter and mint and boiled potatoes.)
I could not find flounder so I used grouper. Any fish fillet will be fine.
If you are not a crab lover, substitute shrimp.
For the stuffing, mix together:
- 1 cup backfin crabmeat
- 1 1/2 teaspoons chopped green bell pepper
- 1 1/2 teaspoons chopped pimiento
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon Old Bay seasoning (or celery salt)
- Dash ground cayenne pepper, optional
- 4 saltine crackers, crushed
Add in a mixture of:
- 1 large egg white
- 1 T. mayonnaise
- 1 tablespoon parsley, chopped
Dry and place on a sheet tray:
- 4 large fish fillets (about 1 1/2 pounds)
Melt:
- ¼ C butter
Brush fillets with part of the butter.
Mound the crab mixture on top of the fish.
Pour the rest of the melted butter on the crab mixture.
Bake 400 degrees for 15 minutes.
Remove fish from the oven and turn up the heat to 450 degrees.
Top fish with a mixture of:
- 1 egg yoke
- 5 T mayonnaise
Sprinkle paprika.
Return to the oven for 6 minutes.
Thanks to the Spruce Eats for this recipe.
