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Baked Stuffed Flounder
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Stuffed Flounder

Date Added: October 06, 2022
This basically look like a roll and very tasty to have. This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway.


1/2 Cup Celery chopped
1 Unit Garlic
1 Unit Butter
1/2 Pound Shrimp chopped
1/2 Pound Crab or imitation crab
1 Unit Egg slightly beaten
1/2 Cup Green Onion
1 Cup Bread Crumbs
2 Tablespoons Parsley
1 Unit Salt pepper
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1. Saute celery, onions and garlic in 1/2 stick melted butter.

2. Add bread crumbs, shrimp, crabmeat and parsley.

3. Mix well. Season to taste with salt, pepper and cayenne.

4. Split thick side of each flounder, lentthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing.

5. Brush well with additional melted buttter, salt and pepper.

6. Stuff pocket with dressing. Melt remaining 1/2 stick butter in shallow baking pan.

7. Place fish in pan. Cover and bake at 375 F for abt.

8. 30 minutes. Remove cover and bake additional 5 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Butter, Gluten, Spring Onion, Garlic, Shrimp, Celery, Onion allergies.
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