Crabmeat Stuffed Flounder

I actually made this recipe with the leftover crabmeat stuffing I used with my stuffed mushrooms.  You can really stick with ingredients that you enjoy, and cross them over from recipe to recipe.  Feel free to omit the bacon, or change ingredients based upon your preference. This is definitely a dish that is served on my Christmas Eve holiday buffet. 


1 lb. Flounder Fillets, Thin Sliced

Salt & Pepper to taste


2 Boxes of Creamed Spinach, Defrosted (I like Birds Eye Brand)

1 Medium Onion, Chopped

6 Slices of Bacon

2 6-oz. cans lump crabmeat, drained

1/3 Cup Parmesan Cheese, Grated

¼ Cup Seasoned Breadcrumbs (Topping)

Lemon Wedges (Garnish)



In a skillet over medium heat, cook the bacon until browned.  Remove the bacon from the skillet and discard the bacon fat (leaving 2 Tbsp. in the skillet).  Saute the chopped onions in the bacon fat until light brown.  Add the defrosted creamed spinach to the onion mixture, stir to combine over low heat.  Chop the bacon and add to the spinach mixture along with the crabmeat and parmesan cheese.  Cool the stuffing.  (At this point, the stuffing can be placed in a well sealed container and placed in the freezer). 

Place the flounder fillets on a greased baking dish.  Sprinkle each fillet with salt and pepper.  Top each fillet with a mound of crab filling, divided equally among the fillets, and roll each fillet, jelly-roll style.  Sprinkle the top of each fillet with seasoned breadcrumbs.  Place in a preheated 450 degree oven and bake, uncovered, for approx. 20 minutes.  Serve with lemon wedges.