Crab Stuffed Flounder

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Crab Stuffed Flounder Crab Stuffed Flounder

Servings: 1 (4-inch) log
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba’s Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
1 (1-inch) slice Crab Butter, recipe follows
Fresh parsley, for garnish

Crab Cake Mix:
Recipe courtesy Uncle Bubba
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper

Crab Butter:
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced





Preheat the oven to 350 degrees F.

Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.

Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.

Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.

Crab Cake Mix:

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

Yield: 24 ounces

Crab Butter:
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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Leave a Comment

Reader Comments:


I'm a transplanted Texas gal but thanks to Paula and sons for making my holiday meals a smash hit for the last five years. Yesterday I did the roasted root veggies and the squash dressing and her fabulous chocolate bourbon pecan pie and all I can say is wow and that we loved everything. Too bad we aren't neighbors so I could have learned this stuff years ago. Keep on cooking and teaching us what's great!!!!

By Kay Gray on November 29, 2013


There are no bases in this recipe. The only "base" is the butter which is :
Crab Butter: 2 ounces claw crabmeat, picked clean of shells 2 sticks unsalted butter, softened 1 tablespoon seafood base 1 green onion, thinly sliced

By Anonymous on March 21, 2013


This recipe was a hit with my family. I made it this past weekend, and I was very successful. One thing that I can't get is the seafood base. There is a company that makes bases and they are sold in some grocery stores in my area, but they don't have the seafood. They have fish, lobster and clam bases. My questions is 1. does it matter which base I use or 2. is there a substitute?

By Corrida on March 19, 2013


Hey Mary Ann! Seafood base is a paste made from concentrated seafood stock. You will find it in the same section of bullion cubes in your grocery store.

By Libbie Summers, Senior Food Editor for Paula Deen on July 04, 2011


In your Recipe Crab Stuffed Flounder you mention "seafood base". What is this? Thank you. Mary Ann

By mary Ann McKinney on June 21, 2011


Paula,my husband and I winter in Alabama and dearly love all the fresh seafood that abounds to make such wonderful dishes,as the stuffed flounder. It was fantastic! I have one question. The recipe called for flounder fillets with the skin on the bottom. Do these fillets come boned or will they always have the bones still in the fillet? I love to cook and try new recipes. Having been born and raised in Mississippi, it's wonderful to be back in LA(Lower Alabama) for the winter,as we now live in Illinois. Thanks for sharing your great recipes on TV! Joy

By Joy Anderson on March 06, 2011


We visited Lady and Sons the first Monday night in November and fell in love with your restaurant, you store, and the food. Only wish I had more room so I could have eaten more. We also fell in Love with Savannah. Clara Martin, Clayton, N.C.

By Clara Martin on December 22, 2010


Everything You Do Ms. Paula Deen is just marvelous. I tried your Collard Green Won Tons, and they were off the hook. My former boss just told me yesterday about your Shrimp & Wild Rice Casserole, so I will be making that this weekend. I just love me some Paula Deen, and so does my mama. She say you cook with butter and she is an old school cook, that cooks with butter also. Lots of love to you and your family. Keep making it all good.

By Anonymous on May 13, 2010

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