Creole Flounder with Seafood Sauce Recipe
Creole Flounder with Seafood Sauce Recipe photo by Taste of Home
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Creole Flounder with Seafood Sauce Recipe

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This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.
TOTAL TIME: Prep: 25 min. Broil: 10 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 25 min. Broil: 10 min.
MAKES: 4-5 servings


  • 1 cup diced onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1/2 cup minced fresh parsley
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 8 ounces Mexican process cheese (Velveeta), cubed
  • 2 tablespoons lemon or lime juice
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup Creole mustard or other spicy mustard
  • 2 pounds flounder fillets
  • 1-1/2 teaspoons Creole seasoning
  • 2 pounds cooked shrimp, peeled and deveined

Nutritional Facts

1 each: 869 calories, 44g fat (25g saturated fat), 528mg cholesterol, 1868mg sodium, 22g carbohydrate (11g sugars, 2g fiber), 88g protein.


  1. In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm.
  2. Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce. Yield: 4-5 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Flounder with Seafood Sauce in Country December/January 2003, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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loleyour User ID: 3869039 239870
Reviewed Dec. 20, 2015

"Other than having to chop most of the ingredients this recipe is very easy and very good. I chopped everything up the night before. Made an easy dinner after a long day of work. The family all said they would have it again. It's a keeper"

teresa.rea User ID: 1044190 53133
Reviewed Jan. 16, 2009

"This is absolutely awesome!!!"

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