I love seafood, and this comes out amazing. Be careful not to over-do the mayo. Ive made it this way, and also with shrimp scallops or clams in the stuffing...Thanks for a good recipe.

I tried this recipe because we happened to catch a flounder in one of our crab pots. Since the main ingredients were both less than an hour out of the water when I made it, this recipe took more than the stated 10 minutes prep time. It was definitely worth the time it took to clean and fillet the fish, and cook and pick the crabmeat. I wish I could share some with the folks who used frozen flounder and canned or artificial crab. With fresh ingredients, I can't imagine anyone rating this recipe less than five stars.

This was okay. I probably won't make again the same way. It was very bland.

This was just okay, although I did cut out the mayo egg sauce. I made it as it and then tasted to crab topping and found it to be incredibly bland so I added old bay, lemon, and then doubled up on the rest of the seasonings. The crab topping was just not strong enough to carry an unmarinated piece of fish. Maybe this is where the sauce could have added a lot to it, but I just didn't want those calories.

This dish looked awesome!!! And it was easy enough to serve on a Wednesday night! I followed a few reviewers suggestions to add some Old Bay and extra worchestershire sauce, but I found it a little salty for my taste. I'm sure that when I try the recipe as written it will be perfect!

This was an easy and tasty recipe. I think a little chopped onion in the stuffing would have also been good. Give this a try.

This recipe was fabulous and easy. I followed others' tips by doubling seasonings of mustard, Worchestershire, salt and pepper. I also used Italian flavored bread crumbs instead of saltines.

This was very good. I made it last night for dinner and my fiance loved it. The only thing I changed, was I did not make the egg yolk/mayo sauce, and it was still very good. Oh, and I added some Old Bay and lemon juice on top before I baked it. Very good recipe.

Very good! Add some Lawrey's or Old Bay! Will make again and will try using this to stuff mushrooms!

Delicous and beautiful. The only reason I didn't give this recipe 5 stars is because I made some changes.I sauteed 1 clove of garlic in butter and lemon juice, brushed that on the cod. I then added mushrooms a little lemon juice and onions to the stuffing. I drizzled the rest of the butter,garlic,lemon mixture over the stuffing.I added a little horseradish and cayenne pepper to the sauce.The result was to die for. I will be making this often. Thanks for the recipe!!

I liked it, my wife was so so on it. I added the Old Bay like everyone recommended, but I guess I didn't add enough. I will definitely try to make it again with some more spice and possibly a different fish that has more flavor.

Love the concept but somewhat bland (fish more so than the stuffing.) Next time would use old bay, butter, lemon, garlic on the fish and more salt and worcestire on the stuffing. Additionally, would be sure to spread stuffing THINLY over the fist. Mayo topping was unnecessary but good for looks. . . would look further for tastier topping.

Absolutely delicious, just as written. What a great recipe!

I started laughing when my husband said, "This is restaurant quality." I then told him that's what a lot of the reviews had said. I made a few changes based on some of the other comments. Instead of green pepper, I used red pepper, and I added an extra cracker and the Old Bay, too. I'm not sure that the egg yolk/mayo added a whole lot to the flavor, but it did make it look pretty with the paprika and parsley on top. I backed way off on the amount of parsley, only because my husband doesn't like anything that tastes too "green," but this turned out excellent and everyone liked it.

This is awesome! I omit the breadcrumbs completely and don't even miss them. Also, I add a little lemon juice and definitely it needs Old Bay!!!

This was delicious! I even made it with imitation crab meat and light mayo because that is all I had on hand and it still turned out wonderful! Adds a lot of flavor instead of plain ol' fish.