Stuffed Flounder

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Flounder are plentiful on the Carolina coast, and flounder dishes are communal successful restaurants successful the debased country. A crabmeat stuffing is simply a accepted accompaniment.

We recovered whole, gutted flounder astatine H Mart successful Falls Church.

Ingredients

Four 3/4- to 1-pound full flounder, gutted, heads removed if desired
8 tablespoons (1 stick) unsalted butter, melted
1 tiny onion, chopped (about 3/4 cup)
1 rib celery, chopped (about 1/3 cup)
1/3 cupful chopped reddish oregon greenish doorbell pepper
2 cups achromatic breadstuff torn into tiny pieces (about 4 ounces)
2 ample eggs, lightly beaten
1 tablespoonful chopped parsley
4-ounce halfway portion boned state ham, astir 1/4-inch thick, finely diced
1 tablespoonful sherry, preferably Amontillado
1 lb crabmeat, preferably lump
Salt
Freshly crushed achromatic pepper
Freshly squeezed foodstuff from 1 citrus (2 to 3 tablespoons), positive citrus wedges oregon slices, for serving

Nutritional Facts

Per serving

Calories
690
Fat
27 g
Saturated Fat
14 g
Carbohydrates
14 g
Sodium
1630 mg
Cholesterol
435 mg
Protein
94 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Hoppin' John's Lowcountry Cooking" Twentieth Anniversary Edition, by John Martin Taylor (University of North Carolina Press, 2012).

Tested by Jane Touzalin.

Published September 11, 2012

Updated March 14, 2026