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6 servings


    • 1 4-pound Florida flounder
    • 1/4 cup vegetable oil

    Florida Blue Crab Stuffing
    • 1 pound Florida blue crab meat
    • 1/2 cup chopped onion
    • a cup chopped celery
    • a chopped green pepper
    • 2 cloves garlic, minced
    • a cup butter
    • 2 cups soft bread crumbs
    • 3 Florida eggs, beaten
    • 1 tablespoons chopped parsley
    • 1/2 teaspoon pepper


Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down the middle of it’s dark side*. (The cut should be as deep as the back bone will allow). Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets.

Place fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing (recipe below). Brush flounder with oil, making sure the fins are well coated.

Bake at 350º F for 30 to 40 minutes or until the fish flakes easily. *A flounder has one dark side and one light side and the backbone goes down the middle of the flat side.

Florida Blue Crab Stuffing
Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well. Stuffing for six 3/4-pound flounder or one 4-pound flounder.

Florida Department of Agriculture and Consumer Services

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