Crab “Un-Stuffed” Baked Flounder Fillets

Flounder fillets are delicious when they are combined with a crab stuffing. Recently I threw together a “stuffing” that ended up on top of the fish instead of inside. And I’d say it turned out to be a recipe worth sharing with all of you.

I thawed out a package of flounder from my local Aldi store. ( I always keep a package in my freezer. It’s good stuff…and it’s so versatile.)

I rinsed each fillet and dried it carefully. I placed a piece of parchment paper on a cookie sheet and I placed each piece of fish on the paper. (NEXT time I will STACK the fish  to make each fish serving thicker. Live and Learn!!) Then I spread a little mayo over each piece and I sprinkled each fillet with some of my signature Meemaw’s Magic Dry Rub. You can get that recipe by clicking RIGHT HERE.

I sauteed some red and yellow sweet peppers and about four or five green onions (both the white and green parts) until the veggies were softened. Then I let that mixture cool.

In a bowl I combined one egg with about 1/4 cup mayonnaise. I sprinkled in some salt and pepper and I added the cooled veggies and I stirred to combine.

Then I added one can of drained crab meat and lightly mixed to combine.

Next I added a box of dry stuffing mix. (Yup…you read that right!)

I stirred gently to combine the dry bread mixture with the other ingredients. The mixture seemed a little too dry so I added a drizzle of extra virgin olive oil. (You could add a bit more mayo or some melted butter instead.)

I mounded this mixture on top of each of the flounder fillets. Then I baked them in a 350 degree oven for about twenty minutes. 

This turned out to be a quick and delicious meal.

As I said earlier, the only change I would  make would be to stack those thin pieces of fish on top of one another to make a “meatier” dish.  But the flavors were spot on! (I loved that chicken stuffing mix since those bread crumbs are already seasoned.) 

All in all it turned out to be a pretty tasty and simple Friday night dinner.

And sometimes on a weeknight…simple is the key word!

Print

Crab Un-Stuffed Baked FLounder

Ingredients

• 1 Approx. 16 oz. Pkg Frozen Flounder Fillets
• 2 to 3 Tblsp. Mayonnaise (to spread on fish)
• Meemaw's Magic Dry Rub
• 4 to 6 Mini Red and Yellow Peppers
• 4 or 5 Green Onions (both green and white parts)
• 1 Egg (beaten)
• 1/4 cup Mayonnaise
• 1 6 oz. can Crabmeat (any kind-drained)
• 1 box Chicken Flavor Dry Stuffing Mix

Instructions

1. Thaw the flounder fillets. Rinse and dry completely. Place fish on a parchment lined baking sheet. Sprinkle with salt and pepper. Coat each piece with some mayo. Then generously sprinkle with Meemaw's Magic Dry Rub (Old Bay would probably work too.)  If fillets are thin stack several on top of each other to make a thicker serving of fish. Set aside. 

   Dice the onions and peppers and saute with a drizzle of Extra Virgin Olive Oil in a small pan until soft. Set aside to cool. Beat the egg in a mixing bowl. Add the 1/4 cup of mayo  and the crabmeat, Then stir in the cooled vegetable mixture. Gently mix in the dry seasoned bread stuffing and mix lightly to combine. If mixture is too dry add a little more mayo or a drizzle of Extra Virgin Olive oil. Mound the stuffing mixture on top of the fish fillets.

   Bake in 350 degree oven for about 20 minutes or until fish flakes with a fork and stuffing is baked.