Flounder Stuffed with Crab Imperial

What can I say?  I was “floundering” around (oh puh-lease) for something to make for supper after my superfabulous Sunday afternoon nap and voila!  Stuffed Flounder came to mind.  It’s so quick, good and makes even a bad cook look good.

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To prepare ahead of time, just stuff and sit, covered, in the fridge until about 2o minutes before dinner.  I love making this for birthday dinners and special occasions because it seems so fancy.  But it’s not!  Seriously, I have been shopping all day, come home and whipped this up with some Summer Squash (use this recipe Garlic Basmati Rice with Summer Squash) but don’t bother with the Garlic Basmati Rice, just make the squash and add some mushrooms if you want.  People think you’re a gourmet cook and it’s actually less work than Hamburger Helper!!!!!!!

Something fishy is going on here!  (eye-roll #2) (I know you did.)

Flounder Stuffed with Crab Imperial

By June 8, 2015

People in your house will think something "fishy" is going on when you've been shopping all day and then have Flounder Stuffed with Crab Imperial for dinner.  Line a baking sheet with foil and there isn't even any clean up!  Taking 3o minutes or less, you're gonna love it!

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Yield : 6 stuffed flounder
  • Allergens :

Ingredients

Instructions

Preheat the oven to 375 degrees F.  Line a half baking sheet with foil for easy cleanup.

Spray the foil with EVOO spray or grease with butter.  Lay 6 pieces of flounder on the baking sheet.  Mix the other ingredients together, except for the fresh lemon wedges, butter and extra lemon for the tops.

Scoop the Crab Imperial onto the pieces of fish, filling to overflowing.  Gently lay another piece of flounder or half a piece of flounder on the top.  Spread softened butter on top, squeeze lemon over the top, sprinkle with Old Bay and bake for 20 minutes.

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