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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Flounder with Blue Crab Stuffing

    (Photo below)
1 4-pound flounder
1/4 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, see 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.

Blue Crab Stuffing  
1 pound blue crab meat
1/2 cup onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup butter
2 cups soft bread crumbs
3 eggs, beaten
1 tablespoon fresh parsley, chopped
1/2 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 3/4-pound flounder or one 4-pound flounder.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Flounder with Blue Crab Stuffing

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