Whole Flounder Stuffed with Crabmeat

Preparation info

  • Serves

    four to eight

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Bruning’s opened at West End Park in 1859 and remained popular and excellent, run by the same family, until it and everything else at West End were destroyed by Hurricane Katrina. Bruning’s great specialty was stuffed whole flounder. The restaurant may be gone (although maybe not forever), but the dish lives on. Use the biggest flounder you can find. (Fishermen refer to those as doormats.) I use claw crabmeat for the stuffing because it has a more pronounced taste.