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You gotta try the bacon and crab stuffed flounder!!!

November 18, 2019

Flounder fishing in the Sebastian inlet to me is one of the most boring types of fishing there is. That being said when you catch em it is well worth it. Such a delicious, thin, white fish that is perfect for stuffing.  I'm gonna give you my favorite recipe right here!




-2 Flounder filets

-8 oz can of lump crab meat

-2 slices of bacon

-1/4 yellow onion chopped

-1/4 cup panko breadcrumbs

-1/4 cup Italian breadcrumbs

-1 egg

-1/4 cup parmigiana cheese

-2 tablespoons mayonnaise

-1 teaspoon Worcestershire sauce 

-juice of 1 lemon

-favorite Cajun seasoning




-half stick of melted butter



    We are gonna start out by seasoning the fish with a  light dusting of Cajun seasoning on both sides and put aside. Next chop up bacon and saute on medium high heat for 2 min and then add onion and a pinch of salt, continue cooking  until onion is translucent and bacon is done. Don't forget to occasionally stir.  Set off to the side to cool

    Next we will move on to the wet ingredients. Combine egg, mayo, W sauce, and lemon and stir well. In a separate bowl add the crab, cheese, breadcrumbs and bacon mixture and mix up. Then combine the wet to the dry bowl and mix carefully trying to not shred the crabmeat.  Portion out the mixture and evenly divide between the filets. roll filets up securing with toothpicks. Place the flounder on a sil mat or oiled baking sheet. Drizzle melted butter mixed with salt, pepper and paprika and put in oven preheated to 385 degrees. Cook for 15 min or more (depending on thickness) and check to make sure fork slides through meat easily, if not cook a little longer. Once its done put oven on broil at 500 degrees and cook 2 more minutes. 

   This recipe is involved but well worth the effort! If you wanna get on the flounder now is the time call and book a charter at the Sebastian Inlet with Filet Show fishing charters!






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