Go Back
–+ servings
Print
Two pieces of stuffed flounder with crabmeat, rolled and garnished with herbs and paprika, are served on a blue plate with lemon slices and a green leaf in the background.

Crab Stuffed Flounder Recipe

This crab stuffed flounder recipe is simple enough for weeknights but elegant enough for holidays or guests. Scroll down to the recipe card for exact measurements and step-by-step instructions you can print and save.

Course Dinner
Cuisine American
Keyword Crab stuffed flounder, Crab Stuffed Flounder Recipe, How to Make Stuffed Flounder
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author momma lew

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

  1. In a bowl, mix together all ingredients, except fish, crab, shrimp and bread crumbs. 
  2. In a separate bowl, add crab and shrimp. Coat with bread crumbs. 
  3. Add in mayo mixture. Add in juice of 1/2 lemon. Mix in parsley. 
  4. Butter a casserole dish. Preheat oven to 350 degrees.
  5. Lay the fish flat and add a scoop about a tablespoon size in the center. 
  6. Roll fish up and lay seam side down in the casserole dish. 
  7. In a small bowl, melt 4 tbsp butter. Mix in juice of remaining lemon.
  8. When finished with all fish fillets, brush with melted lemon butter mixture and garnish with paprika. 
  9. Bake your Crab Stuffed Flounder for 15-20 minutes until the fish is white and flakey.

Recipe Video

Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through. Avoid microwaving if possible to keep texture from becoming rubbery.