Uploaded July 2017 | Updated September 2026, 1 hour ago
I found an intriguing recipe online, crab stuffed flounder! It sounds yummo. But there’re no flounder near me. I’m 500 miles from saltwater, and 50 miles from a fish market. Let’s see if we could catch some flounder substitute right here in Lake Ketchabigwon! Click on SHOW MORE for info on the tackle, the lake, and the recipe.
—FISHING EQUIPMENT & LAKE INFORMATION—
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LURE: Unknown jerkbait, approx. 3/8 oz, 3½ ounce, it is 20 yrs. old.
THE BAITCASTING REEL: Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 pound test, 4 pound monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches weighing 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it.
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
BACKGROUND MUSIC is “Back Porch Swing.” It was purchased from audioblocks.com.
—RECIPES—
CAULIFLOWER JUST LIKE STUFFED BAKED POTATOES
Recipe from here: genaw.com/lowcarb/just_like_stuffed_baked_potatoes.html
1 LB of cauliflower florets
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped (I used 6)
¼ teaspoon salt or to taste
¼ teaspoon pepper
6 pieces bacon, chopped and fried until crisp
Paprika, optional
Microwave the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon but leave them a little chunky.
Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired.
Bake at 350°F for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
CRAB STUFFED FISH
Recipe inspired by the one here: allrecipes.com/recipe/19914/crab-stuffed-flounder/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions
Ingredients
1½ pounds small fish fillets
1 cup crabmeat
1 or 2 TBS finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce (I used almost a teas. in the video)
¼ teaspoon salt
ground white pepper, to taste
¼ cup of low-carb breadcrumbs
1 large egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 large egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
2 tablespoons chopped parsley (I forgot it in the video)
Directions
Preheat oven to 400° F (200° C).
Combine crabmeat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the breadcrumbs. Combine the egg white and 1 TBS mayonnaise. Stir into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 8 minutes. More time for larger fillets.
While the fish is baking, lightly beat the egg yolk in a small bowl.
Stir in 5 TBS. of mayonnaise. Remove fish from oven. Spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven to 450°. Bake until golden, about 7 mins.
I found an intriguing recipe online, crab stuffed flounder! It sounds yummo. But there’re no flounder near me. I’m 500 miles from saltwater, and 50 miles from a fish market. Let’s see if we could catch some flounder substitute right here in Lake Ketchabigwon! Click on SHOW MORE for info on the tackle, the lake, and the recipe.
—FISHING EQUIPMENT & LAKE INFORMATION—
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LURE: Unknown jerkbait, approx. 3/8 oz, 3½ ounce, it is 20 yrs. old.
THE BAITCASTING REEL: Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 pound test, 4 pound monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches weighing 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it.
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
BACKGROUND MUSIC is “Back Porch Swing.” It was purchased from audioblocks.com.
—RECIPES—
CAULIFLOWER JUST LIKE STUFFED BAKED POTATOES
Recipe from here: genaw.com/lowcarb/just_like_stuffed_baked_potatoes.html
1 LB of cauliflower florets
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped (I used 6)
¼ teaspoon salt or to taste
¼ teaspoon pepper
6 pieces bacon, chopped and fried until crisp
Paprika, optional
Microwave the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon but leave them a little chunky.
Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired.
Bake at 350°F for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
CRAB STUFFED FISH
Recipe inspired by the one here: allrecipes.com/recipe/19914/crab-stuffed-flounder/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions
Ingredients
1½ pounds small fish fillets
1 cup crabmeat
1 or 2 TBS finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce (I used almost a teas. in the video)
¼ teaspoon salt
ground white pepper, to taste
¼ cup of low-carb breadcrumbs
1 large egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 large egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
2 tablespoons chopped parsley (I forgot it in the video)
Directions
Preheat oven to 400° F (200° C).
Combine crabmeat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the breadcrumbs. Combine the egg white and 1 TBS mayonnaise. Stir into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 8 minutes. More time for larger fillets.
While the fish is baking, lightly beat the egg yolk in a small bowl.
Stir in 5 TBS. of mayonnaise. Remove fish from oven. Spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven to 450°. Bake until golden, about 7 mins.
