Stuffed Flounder

1 Serving

flounder fillet, or sole


  • crab meat or imitation crab, chopped

  • grated Parmesan cheese (not as much as in baked clams)

  • cracker meal

  • olive oil to moisten mixture

  • squeeze of fresh lemon


  • Mixture should be tight but not too dry.

  • Cut fillets into half pieces and put filling onto each slice.

  • Roll closed and line up on a Teflon baking sheet.

  • Sprinkle top with olive oil or use a brush, but don’t use too much or it will be too oily.

  • Bake at 350° until fillets are opaque.

  • Sprinkle with paprika and serve with lemon wedges.

  • Salt should be unnecessary.

Category: Seafood