CAJUN STUFFED FLOUNDER

Prep time 
20 mins 

Cook time 
35–40 mins 

Total time 
55–60 mins 

Flounder fillets are stuffed with a savory mixture of crab meat, breadcrumbs, and Cajun spices, then baked to golden perfection. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

• 4 flounder fillets (6–8 oz each), skin removed 
• 1 cup crabmeat, picked over for shells 
• 1/2 cup breadcrumbs 
• 1/4 cup diced onion 
• 1/4 cup diced celery 
• 1/4 cup diced green bell pepper 
• 2 cloves garlic, minced 
• 2 tablespoons unsalted butter, melted 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon salt 
• 1 tablespoon fresh parsley, chopped 
• Lemon wedges, for serving 

Instructions 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. 
2. In a bowl, combine crabmeat, breadcrumbs, onion, celery, bell pepper, garlic, melted butter, Cajun seasoning, smoked paprika, salt, black pepper, and parsley. Mix gently to combine. 
3. Place flounder fillets on a cutting board. Spoon a portion of the crab mixture onto each fillet and carefully roll or fold the fillet to enclose the stuffing. Secure with toothpicks if necessary. 
4. Place stuffed fillets in the prepared baking dish. Brush tops lightly with melted butter. 
5. Bake 25–30 minutes, until fish is cooked through and stuffing is golden brown. 
6. Remove toothpicks and serve with lemon wedges and your favorite Cajun sides, like dirty rice or corn maque choux. 

Notes 

• Be gentle with the flounder; it’s delicate and can tear easily. 
• For extra flavor, drizzle a little white wine or seafood stock over the fish before baking. 
• Leftover stuffing can be cooked separately as a side dish or used in crab cakes.