Flounder is great for stuffed fish recipes!
We love all kinds of crab recipes and fish recipes at our house, and one of our favorite fish is flounder. This fish might not be the most physically attractive in the ocean, but it more than makes up for that with its mild, delicate flesh. Flounder are great just about any way they’re prepared, but when you add shrimp and crabmeat to flounder fillets…OMG!
This fish recipe is much better when you use fresh flounder, fresh shrimp, and refrigerated or fresh-picked crab meat. The second choice would be to use frozen flounder and frozen shrimp. A far distant third would be to use canned shrimp and unrefrigerated canned crabmeat.
Holle’s Seafood Stuffed Flounder Rolls recipe
What you’ll need:
- 8 flounder fillets
- 1 heaping tablespoon butter
- ½ cup green onions, sliced thin
- ½ pound cooked shrimp – peeled, deveined, and chopped
- ½ pound crab meat, drained and flaked
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 1 teaspoon lemon juice
- 1 can cream of mushroom soup
- 2/3 cup cream
- ¼ cup white wine
- Melted butter
- Grated Swiss cheese
Directions: Rinse flounder fillets and pat dry. Place on plate or tray.
Melt butter in a small pan and cook onions until tender. Add shrimp, crabmeat, garlic salt, black pepper, cayenne, and lemon juice. Cook on low until mixture is hot.
With a large spoon, divide crab and shrimp mixture among the fish fillets, placing the seafood in the center of each. Roll the ends of the fillets up and secure with wooden toothpicks. Place in a buttered baking dish, seam side down.
Blend together mushroom soup, milk, and white wine until smooth. Spoon some over each fish roll. Drizzle with melted butter and sprinkle with grated cheese.
Cover and bake at 400 degrees for about 30 minutes.