Stuffed Flounder - Grand Gulfport




Stuffed Flounder
Chef Mark Millwood, Grand Casino Gulfport


  • Flounder, skin on  10 oz
  • lump crab meat        4 oz
  • bread crumbs      1/4 cup
  • mayo           1/4 cup
  • creole mustard         1 tbsp
  • green onions (chopped)        1 tbsp
  • whole eggs    1/2 egg
  • cajun seasoning       2 tsp
  • diced red peppers   1 tbsp
  • 1 pinch of iodized salt and black pepper
  1. Place cleaned flounder fillet on baking pan, using a towel absorb all moisture from inside fillet.
  2. In a bowl combine mayo, mustard, egg, onions, peppers, and seasoning.
  3. Fold in crab meat, once incorporated, fold in bread crumbs gently, try not to break up the crab meat.
  4. Season the inside of the flounder with salt and pepper and stuff with crab stuffing.
  5. Bake in 350 degree oven for 12-15 minutes.

Chefs note: this dish is great with a lemon butter sauce, hollandaise sauce, or just a squeeze of lemon over the top. Enjoy!

- Chef Mark Millwood
Grand Casino Gulfport