Crab Stuffed Flounder

      Photo by: Tara Conklin


4 fresh flounder fillets

1 C. fresh or canned lump crab

4 Tbs butter

1/4 C. celery, finely chopped

1/4 C. green onion, chopped

1 clove garlic, minced

1/4 C. fresh parsley, chopped

1 Tbs oregano, chopped

1 Tbs lemon juice

1/4 C. heavy cream

1 egg

1/2 C. fine bread crumbs (fresh bread run through a food processor works best)

2-3 Tbs melted butter

1/4 C. grated Parmesan, Romano or Dublin cheese.


1. Dry fillets completely and lay flat on parchment paper covered cookie sheet.

2. In a medium skillet, melt butter on medium heat. Add onion, garlic and celery and saute for 2 minutes.

3. In small bowl combine cream and egg, whip until mixed. 

4. Add crab, breadcrumbs, herbs and lemon juice to pan. Remove pan from heat and slowly temper the cream and egg mixture so as not to scramble the egg. Combine well. 

5. Spoon 1/4 of crab mixture onto the center of each fillet and starting with the small end of the fish, roll. 

6. Place seem side down and baste fillets with melted butter. Dust with salt and pepper and bake in 350 degree oven for 10 minutes. 

7. After 10 minutes sprinkle with cheese and cook additional 10 minutes or until flaky. 

To Plate

Serve over a bed of buttered pasta, basmati rice or risoto. As pictured: basmati and brown grain rice mixed, complimented with wilted spinach salad.