Looking for a unique and flavorful seafood dinner or something delicious for date night? Look no further than our stuffed flounder with crab meat. This popular dish can be found in some of the finest seafood restaurants, but now you can savor the sea in the comfort of your own home. Flounder boasts a host of essential nutrients, vitamins, and minerals that play vital roles in a healthy diet. Shop with confidence that the fish you’re serving for dinner is a significant source of protein and contains fatty acids that may help lower the amount of cholesterol in your blood stream and help your heart circulate. Since 1912, Robert Wholey Company has supplied only the finest meats and seafood selections available. Best of all, you can enjoy flavors of the sea delivered straight to your door!
Our stuffed flounder with crab meat is a staple in Southern cuisine. Each order comes with dual packs of two generous eight-ounce servings of delectable flounder, filled with the finest crab meat available, and dusted with breadcrumbs for a crunchy finish and depth of flavor. Enjoy a mild and delicate fish taste that’s contrasted with the sweet undertones of the crustacean stuffing.
Delightful little dinner treats like our stuffed flounder with crab meat are great ways to enjoy seafood with the whole family, even if you live far from the coast. Don’t let a stressful week at the office or a busy weekend get in the way of creating memories around the dinner table. Satisfying your taste for the sea has never been easier.
Stuffed Flounder with Crab Meat
Yield: 4 servings
Total Time: 45 minutes
Note: Sea Best’s stuffed flounder fillets are pre-seasoned for no-prep meals. You can either bake or microwave, but do not use a toaster oven.
- Preheat conventional oven to 375°F.
- Remove tray from carton.
- Remove film from tray.
- Place tray on a sheet pan.
- Bake for 35 - 40 minutes or until internal temperature reaches 145°F.
- Plate and serve with your favorite side dish.
- Remove tray from carton and place tray into the microwave.
- Microwave on high for 8 minutes.
- Let rest for 1 minute.
- Remove film (caution steam will be hot).
- Plate and serve. The suggested internal temperature should be 145°F.
*Due to the natural moisture purge of the fish and other ingredients, there may be liquid accumulation in the tray after cooking.