Indulge in this fresh seafood feast with our mouthwatering crab stuffed flounder recipe! This easy recipe features a simple flounder fillet generously filled with a delectable crabmeat stuffing. Get ready to savor every bite of this flavorful combination.
Discover a mouthwatering seafood dish that combines tender flounder and savory crab stuffing. This stuffed flounder recipe is a culinary masterpiece that will transport your taste buds to coastal paradise. Get ready to impress your family and friends with this delectable flounder recipe!
Our Crab Meat Stuffed Flounder recipe is a culinary delight that brings together the delicate taste of flounder and the richness of the flavorful stuffing.
Crabmeat Stuffed Flounder brings together the delicate and mild taste of flounder with the richness and sweetness of crabmeat.
The flounder fillets are stuffed with a delectable mixture of crabmeat, breadcrumbs and seasonings. Each bite offers a burst of flavors that perfectly complement each other.
Don’t let the gourmet appeal of our easy Stuffed Flounder recipe fool you – it’s surprisingly easy to prepare! With just a few simple steps, you can create a dish that looks and tastes like it was crafted by a chef.
This recipe for Stuffed Flounder with Crabmeat is the perfect choice for a special occasion or when you want to treat yourself to a gourmet seafood dish.
Whether it’s a romantic dinner for two, a festive gathering with friends, or simply indulging in a delicious meal, baked stuffed flounder with crabmeat will impress your guests and satisfy your cravings.
How to Make Stuffed Flounder with Crabmeat
Ingredients you will need:
- Flounder fillets
- mayo
- 1 egg
- bread crumbs
- 1 can jumbo lump crab meat
- 1 tsp old bay seasoning
- salt and pepper
- 1 lemon
- 4 tbsp butter
- paprika
- parsley
Directions
In a large bowl start by making the crabmeat stuffing for flounder by mixing together mayo, egg and breadcrumbs.
Add in the crab and the juice from half of the lemon.
Mix in the parsley and stir to combine all ingredients.
Prepare a shallow baking dish with cooking spray. Preheat oven to 350 degrees f.
Lay the fish on a flat surface, pay dry with paper towels. Season with salt and black pepper.
Add small amounts of the crab mixture, about a tablespoon.
Roll fish up and lay seam side down in the casserole dish.
In a small bowl, melt 4 tablespoons of the butter. Mix in fresh lemon juice.
When finished with all fish fillets, brush with melted butter mixture and garnish with paprika and fresh parsley on top of the fish.
Bake your Crab Stuffed Flounder for 15-20 minutes until the fish is white and flakey.
What to Serve with Crab Stuffed Flounder
Crab stuffed flounder is a delicious and flavorful dish that pairs well with a variety of sides. Here are some suggestions:
- Roasted vegetables such as asparagus, Brussels sprouts, or zucchini make excellent accompaniments to crab stuffed flounder. The roasted flavors and tender texture of the vegetables complement the richness of the dish.
- Creamy and flavorful garlic mashed potatoes are a classic side dish that pairs well with seafood. The creamy texture and savory garlic flavor provide a perfect balance to the flounder’s richness.
- Brown Rice
- Fresh Salad with your favorite salad dressing
- Serve some crusty bread on the side to soak up any leftover sauce or juices from the flounder. It’s a perfect way to enjoy every last bit of flavor
If you are a seafood lover, try these recipes:
- The Best Stuffed Fish Recipes
- Best Fresh Herbs for Fish
- Easy Crab Cakes
- Recipes Using Canned Crab Meat
Stuffed Flounder with Crab Meat FAQ’s
When making the crab stuffing for flounder, you can use different types of crab meat depending on your preference and availability. Here are a few common options:
Lump crab meat is the most prized and premium option. It consists of larger, meaty pieces of crab that are firm and succulent. It offers a sweet and delicate flavor, making it a popular choice for stuffing recipes.
Backfin crab meat is a combination of lump and smaller pieces of crab. It still provides a good amount of meat and flavor, making it suitable for crab stuffing.
Claw crab meat is slightly darker and has a stronger flavor compared to lump and backfin meat. It is ideal for recipes that require a bolder crab taste. While it may not be the top choice for stuffing, it can still be used if you prefer a more robust crab flavor.
It’s important to note that regardless of the type of crab meat you choose, ensure it is fresh and of good quality. Look for crab meat that is free of shells, cartilage, and any unpleasant odors. You can find packaged crab meat in the seafood section of grocery stores or purchase it from a reputable seafood market.
While fresh crabmeat is recommended for the best flavor and texture, canned crab meat can be used as a substitute if fresh is not available. Just make sure to drain the canned crab meat well before incorporating it into the stuffing mixture.
Yes, you can prepare the crab meat stuffing for flounder in advance and refrigerate it until you’re ready to stuff the flounder fillets.
To prevent the stuffing from falling out, you can secure the stuffed flounder fillets with toothpicks or kitchen twine. This will help keep the filling intact as the fish cooks.
It is not recommended to freeze the stuffed flounder, as the texture and quality of both the fish and the stuffing may be compromised upon thawing. It is best enjoyed fresh for optimal taste and texture.
The flounder is cooked through when the fish flakes easily with a fork and reaches an internal temperature of 145°F. It is important not to overcook the fish to maintain its tenderness and moisture.
Absolutely! If you want to experiment with flavors, you can add other seafood such as shrimp or scallops to the crab meat stuffing. This can create a delightful seafood medley within the flounder.
The baking time for crab stuffed flounder can vary depending on the size and thickness of the fish fillets. As a general guideline, it is recommended to bake crab stuffed flounder at 375°F for approximately 15-20 minutes. However, it’s important to note that seafood should be cooked until it reaches an internal temperature of 145°F and the fish flakes easily with a fork.
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.
Notes
What to Serve with Crab Stuffed Flounder
Crab Stuffed Flounder goes well with a simple green salad, rice or oven roasted potatoes.
Some of our favorites that are the perfect complement include sautéed spinach, roasted asparagus, green beans, creamy mashed potatoes, or simple roasted veggies.
Janet
Friday 31st of March 2023
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.
Brenda
Sunday 19th of June 2022
Making this for Fathers Day! Adding asparagus as a side. This looks so good!
Barbara
Friday 17th of June 2022
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.
Brandy
Sunday 27th of February 2022
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
mark
Saturday 15th of January 2022
Love this recipe! Can you make extra, freeze, then defrost and serve at a later date? If so, Id like to do that...
momma lew
Monday 17th of January 2022
I would roll the flounder & filling and freeze prior to the butter and baking.