Seafood Recipes Fresh from Florida cookbook logoFresh from Florida sun

Flounder with Blue Crab Stuffing Flounder with Blue Crab Stuffing

1 4-pound Florida flounder
cup vegetable oil

Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down the middle of its dark side*. (The cut should be as deep as the back bone will allow). Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets. Place fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing (recipe below). Brush flounder with oil, making sure the fins are well coated. Bake at 350 F for 30 to 40 minutes or until the fish flakes easily.

*A flounder has one dark side and one light side and the backbone goes down the middle of the flat side.

Florida Blue Crab Stuffing

1 pound Florida blue crab meat
cup chopped Florida onion
a cup chopped Florida celery
a chopped Florida green pepper
2 cloves garlic, minced

a cup butter
2 cups soft bread crumbs
3 Florida eggs, beaten
1 tablespoons chopped Florida parsley
teaspoon pepper

Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well. Stuffing for six -pound flounder or one 4-pound flounder.

Yield: 6 servings

Return to Seafood Recipes
Return to the Florida Cookbook