Name: Crab Stuffed Flounder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 flounder fillets, skin removed; 8 oz lump crabmeat, picked over for shells; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 tsp Old Bay seasoning; Salt and pepper, to taste; 2 tbsp unsalted butter, melted; Paprika, for garnish; Lemon wedges, for serving

Why You’ll Love This Recipe

This recipe combines the delicate flavor of fresh flounder with the sweet, briny taste of crab, all enhanced with herbs, seasonings, and buttery breadcrumbs. It bakes up tender and flavorful, with a beautiful presentation that’s sure to impress. Plus, it’s ready in under an hour, making it both indulgent and doable for a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flounder fillets
Lump crabmeat (picked over for shells)
Breadcrumbs
Mayonnaise
Dijon mustard
Lemon juice
Fresh parsley, chopped
Old Bay seasoning
Salt and pepper
Unsalted butter, melted
Paprika (for garnish)
Lemon wedges (for serving)

Directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
In a mixing bowl, combine crabmeat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Gently mix until combined, being careful not to break up the crab too much.
Lay out each flounder fillet and place a portion of the crab mixture in the center. Roll the fillet around the filling and place seam side down in the baking dish.
Brush the tops with melted butter and sprinkle lightly with paprika.
Bake for 20–25 minutes, or until the fish flakes easily with a fork and the stuffing is heated through.
Serve hot with lemon wedges.

Servings and timing

Serves 4 people.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spicy Version: Add a pinch of cayenne pepper or diced jalapeño to the crab filling.
Cheesy Twist: Mix shredded Parmesan into the stuffing for extra richness.
Different Fish: Use sole or tilapia if flounder isn’t available.
Herb Blend: Swap parsley for dill or chives for a fresh flavor change.
Panko Topping: Sprinkle panko breadcrumbs over the top for added crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 325°F oven for about 10 minutes until warmed through.
Avoid microwaving to prevent the fish from becoming rubbery.

FAQs

Can I use canned crabmeat?

Yes, but fresh lump crabmeat has the best flavor and texture.

Do I need to remove the skin from flounder?

Yes, skinless fillets work best for rolling and even cooking.

Can I prepare this ahead of time?

Yes, assemble the stuffed fillets, cover, and refrigerate for up to 6 hours before baking.

What can I use instead of mayonnaise?

Greek yogurt or sour cream can be substituted, though the flavor will change slightly.

How do I know when the fish is done?

The flesh should be opaque and flake easily with a fork.

Is Old Bay seasoning necessary?

It’s traditional for seafood, but you can use another seafood seasoning blend.

Can I freeze crab stuffed flounder?

It’s best enjoyed fresh, but you can freeze unbaked stuffed fillets for up to 1 month.

Should I cover the fish while baking?

No, baking uncovered helps the tops stay slightly crisp.

Can I make this gluten-free?

Yes, use gluten-free breadcrumbs.

What sides go well with crab stuffed flounder?

Steamed vegetables, rice pilaf, or a light green salad are great pairings.

Conclusion

Crab Stuffed Flounder is a flavorful, elegant seafood dish that’s easier to make than it looks. With its tender fish, savory crab filling, and simple preparation, it’s a perfect choice for impressing guests or enjoying a special night in.