Crab Stuffed Flounder
Crab Stuffed Flounder is a tender, buttery seafood recipe filled with savory crabmeat stuffing that tastes like something you’d order at a restaurant but is surprisingly easy to make at home.
It bakes quick, making it perfect for busy weeknights, holiday dinners, or when you want an impressive meal without complicated prep.
This recipe walks you through every step—and includes the best side dishes to serve with it for a complete family-friendly meal.
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Why You’ll Love Crab Stuffed Flounder
This recipe is a reader favorite because it’s:
- Easy but impressive
- Ready in about 30 minutes
- Perfect for seafood lovers
- Great for holidays or weeknight meals
- Made with simple pantry ingredients
- Light but satisfying
It’s one of those meals that feels fancy but is surprisingly simple to prepare.
How to Make Stuffed Flounder
- Preheat the oven and lightly grease a baking dish.
- Use fresh lump crab meat for the best flavor and texture.
- Mix the crab meat, breadcrumbs, mayo, egg, mustard, lemon juice, and seasonings. Keep the stuffing moist but not too wet by balancing mayonnaise and breadcrumbs.
- Lay flounder fillets flat.
- Spoon about 1 tbsp of crab mixture evenly onto each fillet.
- Roll the fish gently (not too tight) and place seam-side down in your baking dish.
- Mix melted butter and lemon juice, then brush over the fillets.
- Sprinkle with paprika for extra color and flavor before baking.
- Bake until the fish is white and flaky.
Yes! Prepare stuffed fillets and store covered in refrigerator up to 24 hours before baking. Bake when ready to serve.
Bake at 350°F for 20–25 minutes, depending on thickness.
The ideal temperature is 350°F. This keeps the fish tender and prevents the stuffing from drying out.
The fish should flake easily, appear opaque and reach 145°F internally.
What to Serve with Crab Stuffed Flounder
Because this dish is rich but light at the same time, it pairs well with simple side dishes.
- Vegetable side dishes such as steamed or roasted asparagus, green beans, or broccoli.
- A light mixed greens salad with a citrus vinaigrette or a classic Caesar salad.
- 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.
More Ways to Cook with Crab & Seafood
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
- ¼ cup mayo
- 1 egg
- ½ 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!