Crabmeat-Stuffed Flounder with Imperial Sauce

  • 4 small flounder fillets
  • 1 packet Blue Crab Bay Co.® Crab Cake Mix
  • 1 egg
  • 1/4 cup mayonnaise
  • 6 oz. fresh crabmeat
Preheat oven to 375 degrees. Prepare crabmeat stuffing with Crab Cake Mix per recipe on packet. Place two fillets in a large buttered shallow baking dish and mound crabmeat stuffing over the fillets. Place remaining fillets on top of stuffing. (If desired, cut a cross-shaped slit in the top fillet so the stuffing shows through the middle.) Bake for about 30 minutes*. Spoon Island House Imperial Sauce (recipe below) over the top of each fillet and bake uncovered for an additional five minutes or until slightly golden. Serves two.

Island House Imperial Sauce Recipe:
Mix all ingredients together to make topping for stuffed flounder.
1/2 cup mayonnaise
1/2 tsp. Worcestershire sauce
1 egg, beaten
2 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
1/2 tsp. baking powder

*Cooking times may vary depending upon the thickness of your fish fillets. Test the bottom of the fillet to make sure it flakes easily with a fork.

Recipe prepared by Chef Mike Gates
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