Lay the cut sides back. Stuff the flounder with the crab cake blend, and press the sides down to cover the filling. Sprinkle with paprika. Coat a glass baking dish with misted olive oil.

Crab-Stuffed Flounder 6 servings 6 tablespoons (3/4 stick) butter, divided 1 celery stalk, finely chopped 1 small onion, finely chopped 1/4 cup chopped fresh parsley 1 can (4-1/4 ounces) crabmeat, ...

1. Start with two 2 ounce filets of flounder, cutting one lengthwise to be used as top piece 2. In a bowl, add 1 cup of dried stuffing mix 3. Add 1 tsp garlic 4. Add 1 tsp salt and fresh black pepper ...

Ingredients: 7- to 8-ounce piece of flounder 1.5 ounces crab meat 7 baby tomatoes, cut in half 1 large piece of basil, sliced into small ribbons 2 ounces white wine Balsamic glaze (drizzle) Salt ...

8-8oz Flounder fillets (can sub haddock, turbot, or any thin fillet fish) 2 TBS of olive oil Stuffing 1 Pound of back fin or lump crab meat (don’t waste money on jumbo lump here)1/3 cup of heavy ...

1 1/2 pounds flounder fillets 1 cup crabmeat - drained, flaked and cartilage removed ¼ teaspoon ground dry mustard 1 tablespoon finely chopped green bell pepper ¼ teaspoon Worcestershire sauce ...

Method: Preheat oven to 375°F. Lightly oil a deep baking pan with olive oil spray and set aside. Season flounder well on both sides with salt, pepper, and granulated garlic then set aside. In a ...