Stuffed Flounder with Crabmeat Recipe
If you’re looking to impress without the stress, crab stuffed flounder is the way to go!
This dish is perfect for a cozy weeknight dinner or a fancy dinner party. The combination of delicate flounder and a flavorful stuffing of savory crabmeat creates a mouthwatering experience that the whole family can enjoy.
You can whip it up with just a few simple ingredients, you can whip up a a stuffed fish recipe that will make you look like a pro in the kitchen, making it feel gourmet without all the fuss.
How do you make crab stuffed flounder?
Crabmeat stuffed flounder is a delicious seafood dish where flounder fillets are rolled with a flavorful mixture of crab meat, breadcrumbs, and various seasonings. The stuffing typically includes ingredients like mayonnaise, mustard, lemon juice, and herbs, which enhance the delicate flavor of the flounder.
Use fresh lump crab meat for the best flavor and texture.
Don’t skimp on seasoning! Old Bay seasoning is a classic choice for seafood, but feel free to experiment with your favorite herbs and spices.
Avoid making the stuffing too wet. The right balance of mayonnaise and breadcrumbs will help it hold together without becoming soggy.
When rolling the flounder, try to keep the filling tight but not overly packed. This helps maintain the shape while cooking.
A lightly greased baking dish will help prevent sticking and make for easier serving.
Flounder cooks quickly; when the fish flakes and is opaque it is done. Overcooking can make it tough.
What goes well with stuffed flounder?
These sides will be the perfect complement to this meal.
- Vegetable side dishes such as steamed or roasted asparagus, green beans, or broccoli add color and nutrients.
- A light mixed greens salad with a citrus vinaigrette or a classic Caesar salad complements the richness of the fish.
- Brown Rice, a wild rice pilaf, or a creamy risotto recipe can provide a satisfying base.
- Garlic mashed potatoes, roasted potatoes, or potato gratin make for hearty accompaniments.
- Use any leftover crab to make crab stuffed cheddar biscuits.
- Fresh lemon wedges.
To keep the fish moist and flavorful, reheat it in the oven, covered with aluminum foil at 350 degrees f for about 15-20 minutes.
If you’re a seafood lover, these recipes are a must-try!
- Add fresh flavor to your fish dishes with the Best Fresh Herbs for Fish guide—think rosemary, dill, and basil to take your seafood to the next level.
- Craving something rich and delicious? Whip up Easy Crab Cakes with simple ingredients for that perfect crispy-on-the-outside, tender-on-the-inside bite.
- And if you have canned crab on hand, try these creative Recipes Using Canned Crab Meat for delicious meals without the fuss.
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Crab Stuffed Flounder Recipe
Ingredients
- 6 filets Flounder or Fluke
- 1/4 cup mayo
- 1 egg
- 1/2 cup bread crumbs
- 1 can lump crab meat
- 1 can tiny shrimp
- 1 tsp old bay
- salt and pepper
- 1 lemon
- 4 tbsp butter
- paprika for garnish
- 1 tbsp parsley
Instructions
- In a bowl, mix together all ingredients, except fish, crab, shrimp and bread crumbs.
- In a separate bowl, add crab and shrimp. Coat with bread crumbs.
- Add in mayo mixture. Add in juice of 1/2 lemon. Mix in parsley.
- Butter a casserole dish. Preheat oven to 350 degrees.
- Lay the fish flat and add a scoop about a tablespoon size in the center.
- Roll fish up and lay seam side down in the casserole dish.
- In a small bowl, melt 4 tbsp butter. Mix in juice of remaining lemon.
- When finished with all fish fillets, brush with melted lemon butter mixture and garnish with paprika.
- Bake your Crab Stuffed Flounder for 15-20 minutes until the fish is white and flakey.
That’s the most perfect dinner ever! Nothing is better than a delicious meal paired with a tasty wine. Yummo!
I LOVE that Portillo wine! I received 2 bottles as a gift last christmas, and they were gone before New Year’s Eve even started! DELICIOUS!
Awesome
@Jeni Hawkins, ok, I reread the whole thing. Scratch my prior comment. Reverse it. Sorry 🤪
I have always loved stuffed fish. This seafood stuffed flounder definitely needs to go onto my meal plan soon.
I don’t each much in the way of seafood but this flounder looks delish. I haven’t tried this wine before. I will have to look for it.
@Sherry, I always ordered crab stuffed flounder at Red Lobster before they stopped serving it. I have tried several recipies before this one. This is delicious!! Sooo close to Red Lobster’s. LOVE IT.
@Juli Swisher, Red Lobster has the stuffed flounder again.
This sound so good! I am going to try to recreate this the next time I can get this fish on sale.
This looks so delicious! My family and I love fish so this would be perfect for dinner.
Your recipe sounds amazing! I love seafood, can’t wait to try it!
I have never made flounder. I think it would make it an amazing pairing with wine and I would feel so fancy making it.
This looks really delish! Would love to give this a try!
I love this stuffed fish recipe. My girls and I love any dish with fish in it and I sure love pairing my dishes with good wine.
Portillo Wines are the best. I love them! I always have it on my storage cabinet!
There are only 2 of us. Can this be cooked and frozen?
I have never tried it, so I can’t really give an opinion. I have however had leftovers that we put in the fridge just fine.
@Sandy, Hi, Just purchase two fillets and halve the recipe. I used more stuffing than recommended and it came out fine for two.
I always have left over stuffing. One day I will get it right.
@Sandy, if the flounder was previously frozen (almost everywhere except the coastal areas) the texture is not very pleasant upon re-freezing. Invite the kids,or neighbors, eat it all !!
Do you use dry or fresh breadcrumbs. Thanks
Hello! I use dry. I never have used fresh before, so I can’t really give advice on that. But, let me know if you try that in this stuffed flounder recipe!
I just used crab. I added 1 stalk of celery and 1 green onion. Salt and pepper.
I recently started only using crab too. I am planning on updating this crab stuffed flounder recipe to reflect that. Never thought to use green onion, will have to try that!
Hi, thanks for this very easy recipe with terrific results. I recommend that other home cooks try this. It is 5 stars. Don’t forget the white wine!
I love hearing this!!! So glad you enjoyed this stuffed flounder recipe!
I have never heard my husband raving so much about a meal! He caught the fluke and not even 24 hours later I made this recipe!!! Definitely will be using this one again!
Love hearing this!!!! We catch our own fluke too, it’s so good.
Okay these look SO GOOD!!
Can you freeze them, either before or after cooking?
I would freeze prior to cooking your stuffed flounder and add the butter right before baking.
I love seafood so much and have not seen this recipe before. I so have to try this one it sounds amazing.
it’s actually super easy too!
This looks like a recipe my family would love.
I’m definitely trying this recipe! I think my family would love this for dinner.
I tried this recipe a few weeks ago and we loved it! It was great leftover too! Next time I make it (which will be soon) I will try adding cooked shrimp. Can’t wait!
Love this recipe! Can you make extra, freeze, then defrost and serve at a later date? If so, Id like to do that…
I would roll the flounder & filling and freeze prior to the butter and baking.
I have made this dish and it is absolutely delicious. I also found some frozen cheddar Bay biscuits and made them as well. I can’t wait to make this again
OMG! This was so delish, my husband raved about this. I didn’t have any Old Bay seasoning but I did have Creole seasoning so I used that instead, everything else was the same. Will definitely be making this again. Thanks for a great recipe.
Making this for Fathers Day! Adding asparagus as a side. This looks so good!
Wonderful entree! Next time, though, I think I will use a bit more Old Bay, as the stuffing needs a tad more punch for my taste. This is definitely a keeper, and it presents well enough for company.
What is the nutrition facts? Carbohydrates and sugar since I see breadcrumbs?
I apologize, I don’t like to do nutrition facts since I am not a nutritionist. I am sure you can find plenty of websites to do this if you plug in the info.
How much fresh crab should I use?
A can is typically about a pound, so around there.
Are the glowing comments based on bake, or pan fry? I want to try, but confused by video.
This recipe is baked.
This recipe sounds delicious. This is something I’m going to try.
Let me know how you like it!