Name: Crabmeat Stuffed Flounder: Effortless Elegance at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup lump crab meat (fresh or canned); 1/2 cup tiny shrimp; 1/2 cup bread crumbs (preferably panko); 1/4 cup mayonnaise (or Greek yogurt as a substitute); 1 large egg (beaten); 1 tablespoon parsley (chopped); 1 teaspoon Old Bay seasoning; 1 to taste salt; 1 to taste pepper; 1/2 large lemon (juice and zest); 2 tablespoons butter (for basting); 1 teaspoon paprika (for garnish); 1 tablespoon parsley (for garnish)

As I stood in my kitchen, a faint aroma of the ocean floated through the air, instantly transporting me to a breezy seaside café. There’s something magical about cooking with fresh seafood, and this Easy Crab Stuffed Flounder recipe is my ultimate secret for an impressive seafood dinner. Combining delicate flounder fillets with a savory crabmeat stuffing, it’s both a showstopper for dinner parties and an effortless option for family weeknights. You’ll be amazed at how quickly this gourmet dish comes together in just 25 minutes! Not only does this recipe embrace the luxurious flavors of crab, but it also offers a healthy alternative to fast food, ensuring both satisfaction and nourishment. Ready to dive into a delicious seafood experience? Let’s get started!

Why is this Crab Stuffed Flounder Special?

Quick Preparation: In just 25 minutes, you can serve a gourmet meal that looks as great as it tastes.

Decadent Flavor: The combination of tender flounder and rich crabmeat elevates your dinner to a whole new level.

Versatility: Feel free to experiment with variations, such as using lobster or adding sautéed veggies, making each meal uniquely yours.

Crowd-Pleasing Dish: Perfect for impressing guests, yet easy enough for a casual family dinner, this recipe caters to everyone.

Healthier Alternative: Ditch the fast food and enjoy a wholesome seafood dinner without compromising on flavor. This stuffed flounder pairs wonderfully with a light salad or even a side of Grilled Zucchini Feta for a balanced meal!

Stuffed Flounder with Crabmeat Ingredients

For the Stuffing
• Flounder or Fluke – Tender and mild, fresh or frozen fillets work beautifully for this crab stuffed flounder.
• Mayonnaise – Binds the ingredients while keeping the stuffing moist; Greek yogurt is a lighter substitute.
• Egg – Acts as a binder for the stuffing, ensuring it holds its shape during baking.
• Bread Crumbs – Provides structure to the stuffing; opt for panko for an extra crunchy texture.
• Lump Crab Meat – The star of the dish, enhancing luxury and flavor; fresh is best, but canned is a fine alternative.
• Tiny Shrimp – Adds both texture and flavor; you can use more crab for a pure crab experience.
• Old Bay Seasoning – Classic seafood seasoning that enhances the stuffed flounder flavor beautifully.
• Salt and Pepper – Essential for proper seasoning; adjust per your taste preferences.
• Lemon – Brightens the dish with acidity; combine juice and zest for maximum freshness.

For Baking
• Butter – Adds richness and depth; don’t skip this vital ingredient when basting the fish.
• Paprika – An attractive garnish that adds a subtle smoky flavor to your finished dish.
• Parsley – Fresh herb for garnish, adding color and freshness; dill works great as an alternative if desired.

This delicious stuffed flounder with crabmeat is a culinary delight that promises to impress family and friends with its elegance and simplicity!

Step‑by‑Step Instructions for Stuffed Flounder with Crabmeat

Step 1: Prepare the Stuffing
In a mixing bowl, combine ¼ cup of mayonnaise, one beaten egg, the juice and zest of half a lemon, and a tablespoon of chopped parsley. Season with a teaspoon of Old Bay seasoning. In a separate bowl, gently mix together 1 cup of lump crab meat and ½ cup of tiny shrimp along with ½ cup of bread crumbs. Carefully fold the crab and shrimp mixture into the mayonnaise mixture until well incorporated.

Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). While the oven heats, take a 9×13 inch casserole dish and generously butter the bottom and sides to prevent the stuffed flounder from sticking. This step is crucial for achieving the perfect texture when baking.

Step 3: Assemble the Flounder
Lay the flounder fillets on a clean surface, with the flesh side facing up. Spoon about a tablespoon of the crabmeat stuffing onto the center of each fillet, then gently roll the fillets from one end to the other, securing the stuffing inside. Place the rolled fillets seam-side down in the buttered casserole dish. This creates an inviting display for your stuffed flounder.

Step 4: Add the Butter Mixture
Melt 2 tablespoons of butter in a small saucepan over low heat, then stir in the remaining lemon juice. Brush this buttery mixture generously over the stuffed flounder, ensuring each roll is coated for added richness. Finally, sprinkle a dash of paprika over the top for color and a hint of smokiness that will enhance the dish’s appeal.

Step 5: Bake
Carefully place the casserole dish in the preheated oven and bake the stuffed flounder for 15-20 minutes. The fish is done when it turns opaque, flaky, and the stuffing is heated through. To check for doneness, use a fork to gently flake the fish; it should separate easily and be white inside. This simple method ensures your stuffed flounder with crabmeat is perfectly cooked and ready to serve!

Stuffed Flounder with Crabmeat Variations

Feel free to make this recipe your own by exploring these delightful twists and substitutions!

Lobster Upgrade: Swap out the lump crab meat for fresh lobster for an extra touch of luxury that will impress any seafood lover.
Vegetable-Packed: Stir in sautéed diced bell peppers and scallions into the stuffing for a flavor-packed, nutritious boost. The crunchy veggies add a delightful texture contrast!
Herb Swap: Replace parsley with fresh dill or tarragon to give your dish a fresh twist that breathes new life into the flavors.
Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes to the stuffing for those who like a little heat in their seafood!
Creamy Alternative: Substitute mayonnaise with sour cream for a different creamy texture and a refreshing tang to the stuffing.
Pasta Fusion: Serve your stuffed flounder over a bed of lemon-infused pasta for a complete meal experience that feels elegant yet comforting.
Crispy Topping: Top the stuffed flounder with crushed panko mixed with garlic and parmesan before baking for an irresistible crunchy crust.
Shrimp Lovers’ Delight: Use more tiny shrimp instead of crab to satisfy shrimp enthusiasts—they add a sweet, briny flavor that works beautifully with the flounder.

Explore these options to create your own seafood masterpiece! And if you’re still craving more, consider pairing this dish with a light salad or perhaps some delectable Grilled Shrimp Sauce for a complete dining experience.

Make Ahead Options

These Stuffed Flounder with Crabmeat are perfect for busy weeknights! You can prepare the crabmeat stuffing up to 24 hours in advance, mixing the crab, shrimp, and breadcrumbs with the mayo and seasonings, then refrigerate it in an airtight container to keep the flavors fresh. Additionally, you can roll the stuffed flounder fillets and store them covered in the refrigerator for up to 3 days. When you’re ready to enjoy this gourmet dinner, simply follow the last steps by brushing the fish with melted butter, adding paprika, and baking in a preheated oven at 350°F (175°C) for 15-20 minutes. This way, you’ll still achieve that restaurant-quality experience with minimal effort!

How to Store and Freeze Stuffed Flounder with Crabmeat

Fridge: Store leftover stuffed flounder in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to maintain freshness.

Freezer: For longer storage, freeze the uncooked stuffed flounder wrapped tightly in plastic wrap and placed in a freezer-safe bag. It can be kept for up to 3 months.

Reheating: To reheat, place cooked stuffed flounder in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving to preserve texture.

Make-Ahead: Roll the stuffed flounder and freeze uncooked, then simply bake from frozen, adding a few extra minutes to the cooking time.

What to Serve with Stuffed Flounder with Crabmeat

Elevate your dining experience by pairing this delightful seafood dish with complementary sides and drinks that enhance its flavors.

Garlic Butter Asparagus: Tender asparagus spears sautéed in garlic and butter provide a vibrant contrast to the flounder, balancing richness with freshness.
Lemon Herb Quinoa: Light and fluffy quinoa seasoned with lemon and fresh herbs allows the delicate crab stuffing to shine while adding a hearty element to your meal.
Herbed Rice Pilaf: Fluffy rice with herbs brings an aromatic touch, soaking up any juices from the flounder, making each bite perfectly satisfying.
Crisp Garden Salad: A refreshing mix of greens, cucumbers, and cherry tomatoes tossed in a tangy vinaigrette offers a crisp texture that complements the flaky fish beautifully.
Roasted Brussels Sprouts: Caramelized Brussels sprouts add a satisfying crunch and slight sweetness that balances the savory crab filling, creating a perfect harmony of flavors.
Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the oceanic flavors of stuffed flounder while refreshing your palate between bites.
Lemon Sorbet: Serve a light lemon sorbet for dessert; it cleanses the palate and echoes the citrus notes in the buttery dish.

Each of these pairings highlights the deliciousness of the stuffed flounder with crabmeat, ensuring a meal that feels both gourmet and comforting.

Expert Tips for Stuffed Flounder with Crabmeat

Choose Fresh Fish: Using fresh flounder fillets offers superior taste. If fresh isn’t available, ensure frozen fillets are properly thawed before use.
Right Consistency: Avoid over-soaking the stuffing; it should be moist but not overly wet, or it may compromise the texture of your stuffed flounder.
Assemble with Care: Ensure the rolls are tight but not packed too tightly, which can affect overall presentation and cooking.
Check for Doneness: Flounder cooks quickly; check for flakiness and opaque color to avoid overcooking and drying out your dish.
Use a Greased Dish: Always generously butter the casserole dish to prevent sticking and achieve a beautifully flaky stuffed flounder with crabmeat.

Stuffed Flounder with Crabmeat Recipe FAQs

How do I choose the best flounder for this recipe?
Absolutely! When selecting flounder, look for fillets that are firm and have a fresh, ocean-like scent. Fresh fillets should be moist and glistening, while frozen fillets need to be properly thawed and show no signs of freezer burn. Avoid any that have a dull appearance or dark spots, indicating age.

What is the best way to store leftover stuffed flounder?
To keep your stuffed flounder fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method preserves its flaky texture much better than microwaving.

Can I freeze stuffed flounder? If so, how?
Yes, you can freeze your stuffed flounder! To do this, roll the uncooked stuffed flounder tightly in plastic wrap and place it in a freezer-safe bag. It can be kept for up to 3 months. When you’re ready to cook it, bake the frozen flounder directly from the freezer, adding a few extra minutes to the cooking time to ensure it’s heated through.

What should I do if my stuffing is too dry or soggy?
No worries! If your stuffing turns out dry, you can simply add a bit more mayonnaise or a splash of lemon juice to moisten it. Conversely, if it’s too soggy, add additional breadcrumbs until you reach the desired consistency. It’s all about finding the right balance for the perfect crab stuffed flounder.

Are there any dietary considerations I should keep in mind?
Yes! This recipe contains seafood, so be sure to check for any shellfish allergies before serving. If you’re cooking for someone with allergies, consider substituting the crab with a safe alternative, or just use more shrimp. Additionally, you can swap mayonnaise for Greek yogurt to cater to lighter dietary preferences without compromising on taste.

Can I make this dish ahead of time for a party?
Absolutely! You can prepare the stuffed flounder in advance. Simply roll it up and freeze uncooked. When ready to serve, bake it directly from the freezer, adding a few extra minutes to ensure thorough cooking. This makes it a fantastic option for entertaining without the last-minute rush!