Some recipes just feel like home — and this is one of them. The Russo Family’s Famous Deviled Blue Crab-Stuffed Flounder has been passed down and perfected through generations, becoming a true staple at Russo’s Fresh Seafood in Bluffton. It’s bold and buttery, laced with Lowcountry spices and stuffed with the sweet, unmistakable flavor of blue crab. Whether you’re serving it for Sunday dinner or a special occasion, this dish is as comforting as it is impressive.

 Russo’s Fresh Seafood 

The Russo Family’s Famous Deviled Blue Crab-Stuffed Flounder

This recipe comes from one of the Lowcountry’s most trusted names in seafood. At Russo’s Fresh Seafood in Bluffton, blue crab isn’t just an ingredient, it’s part of the family’s history. Their deviled blue crab-stuffed flounder might become a new favorite. Rich, flavorful and seasoned with just the right kick of Lowcountry/Savannah-style spice, it’s a dish that feels special but still right at home on a cozy Sunday night.

Ingredients

• 1 pound lump blue crab meat
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 2 large eggs
• 1/2 cup ketchup
• 1 tablespoon mustard
• 6 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco
• 2 sleeves Ritz crackers, crushed
• Salt, pepper, and cayenne pepper to taste
• 1 medium or large flounder, filleted

Directions

[1] In a pan over medium heat, cook the celery, red bell pepper and onion until slightly soft. Set aside and let cool completely. In a separate bowl, whisk together the ketchup, mustard, Worcestershire sauce and Tabasco. [2] In a large bowl, combine the crab meat and the cooled vegetables. Pour in the sauce mixture and stir until well combined. Gently fold in the eggs and crushed Ritz crackers. Season with salt, pepper and cayenne to taste. Cover and let the mixture rest for at least 1 hour. [3] Heat the oven to 350 degrees. Lightly oil a baking dish. Lay the bottom half of the flounder fillet (white side down) in the prepared dish. Spread the deviled crab mixture evenly on top. Fold the top half of the fillet (dark side up) over the stuffing to cover it completely. Lightly season the outside of the flounder with salt and pepper. [4] Bake for 15 to 20 minutes, or until the flounder is cooked through and flakes easily. Baking time may vary depending on the thickness of your fillet.