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  • Cooking oil spray
  • 4 skinless flounder fillets, about 1 pound
  • Salt and pepper to taste
  • 8 ounces real crabmeat
  • 1 teaspoon grated onion
  • 1 clove garlic, minced
  • 1 cup fresh breadcrumbs, divided
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • Grated rind and juice from1/2 medium lemon
  • 1 tablespoon melted butter
  • 4 lemon wedges for garnish


  • Preheat oven to 350° F. Spray a shallow baking pan with cooking oil. Place the fillets on a work surface with the skin side up. Season lightly with salt and pepper. In a medium bowl, mix together the crab, onion, garlic, 3/4 cup of the breadcrumbs, dill, parsley, lemon rind and juice, slat and pepper. Divide the crab among the fish and spread evenly, leaving a little edge around the perimeter. Starting at a long end, roll the fish and, if needed, secure with toothpicks. Place, seamside down in the baking dish. Top with the remaining breadcrumbs and drizzle with just enough of the butter to moisten. Bake until the stuffing is hot and the fish is cooked, 20 to 25 minutes. Serve immediately with lemon wedges.

Categories: Seafood 
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