Tag Archives: flounder

Shrimp And Mushroom Stuffed Flounder

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The seafood counter had some beautiful flounder fillets come in and I knew I wanted some for dinner, but was not wanting to spend the money for lump crabmeat to stuff it with, so I thought “What about stuffing it with shrimp?” $17 for half a pound of crab versus $10 for a full pound of fresh shrimp was a no brainer. Time to come up with something new and here it is!

  • 3 flounder fillets, about a 1/3 a pound each
  • 3/4 lb fresh shrimp, peeled, deveined, and cut in half
  • 4 oz. mushrooms, sliced
  • 2 green onions, sliced
  • 2 tbsp butter
  • 2 cloves minced garlic
  • 2 slices of bacon, chopped
  • 1/2 cup mayo
  • 1/2 cup panko breadcrumbs
  • 1 tsp cajun seasoning
  • a few turns salt and pepper
  • extra cajun seasoning and panko for topping
Preheat oven to 375 degrees.

Melt the butter over medium heat in a fry pan and add mushrooms, garlic, and onions. When mushrooms start to soften, add shrimp and cook until shrimp start to firm up. Remove shrimp mixture to a mixing bowl. Wipe out fry pan and return to heat with the bacon. When crisp, remove bacon to a paper towel lined plate and pat to remove some of the grease, then add to the mixing bowl with the shrimp. Add mayo, breadcrumbs, seasoning, and salt & pepper, and stir to combine.

Place flounder on a piece of wax paper or foil and pat dry. Spoon 1/3 of mixture across the center of one piece of flounder and roll up to resemble picture above. Place on a greased baking sheet and top with a sprinkle of cajun seasoning and panko. Repeat with remaining flounder fillets.

Bake in preheated oven for 25 minutes or until fish flakes easily with a fork. Serve with a salad and your favorite oven-roasted veggie.

Crab Encrusted Flounder with Parmesan Sauce

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Had some really pretty flounder that I wanted to cook, and remembered I had some snow crab pieces in the freezer, so came up with this based on classic stuffed flounder. Of course, you can always use blue crab, but I think the snow crab adds a unique flavor!

  • 4 6 oz flounder fillets
  • 1 lb snow crab meat
  • 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning
  • 1 tsp Everglades seasoning
  • 1 tsp parsley
  • 2 tsp sherry
  • 1 beaten egg
  • 1/2 cup breadcrumbs
  • 1/2 tsp cayenne
  • 1 tbsp melted butter
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • salt
  • pepper
  • 3 tbsp Parmesan cheese

Preheat oven to 350 degrees.

Combine crab meat and next 11 ingredients in a mixing bowl and mix well. Line a baking sheet with foil and lightly spray with cooking spray or grease with vegetable oil. Place flounder on baking sheet, brush with melted butter and sprinkle with salt and pepper. Spread 1/4 of crab mixture to each fillet, then bake 25 minutes, or until fish flakes easily with a fork.

While fish bakes, prepare the Parmesan sauce. In a medium sauce pan, melt butter over medium-low heat. Stir in flour, and cook stirring constantly for about 3 or 4 minutes, then slowly whisk in milk. Stir constantly until sauce is thickened and bubbly. Remove from heat, season with salt and pepper, and stir in Parmesan cheese.

Spoon sauce over flounder to serve. Great with steamed broccoli, carrots, and cauliflower.