stuffed flounder with crab recipe

Written ByJenny Smyth Posted on
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The Best stuffed flounder with crab recipe

I’m so excited to share with you one of my family’s favorite recipes: stuffed flounder with crab. This dish has been a staple in our household for years, and it’s always a hit when we serve it at family gatherings or special occasions.

The combination of tender flounder, succulent crab, and flavorful seasonings is simply irresistible. I love how easy it is to prepare, yet it looks and tastes like a dish from a fancy restaurant.

My kids are big fans of this recipe too, and they always ask for seconds (or thirds!) As a busy mom, I appreciate that this recipe is quick to make and can be ready in under an hour.

Plus, it’s a great way to get some fish into our diet – which is essential for good health. Fish like flounder are low in fat and high in protein, making them an excellent choice for families looking to eat healthier.

And let’s not forget about the benefits of crab meat – it’s packed with omega-3 fatty acids and antioxidants that are great for heart health. When I’m feeling stressed or overwhelmed, cooking up a batch of stuffed flounder with crab always makes me feel better.

There’s something therapeutic about watching the flounder cook in the oven and smelling the aroma of fresh herbs and spices fill the kitchen. It’s a sensory experience that never fails to lift my mood and put me in a good place.

Stuffed Flounder with Crab

4.7 from 1505 votes

Tender flounder fillets are rolled around a savory crab stuffing and baked until flaky. This elegant dish is perfect for a special dinner yet simple enough for a weeknight meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crab Stuffing

1 pound lump crabmeat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Flounder

4 (6-ounce) flounder fillets
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
Paprika for sprinkling

👨‍🍳Directions

1Preheat the oven to 400 degrees Fahrenheit.
2In a mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper.
3Stir gently until the mixture is evenly combined and holds together.
4Lay the flounder fillets flat on a cutting board with the skin side down.
5Divide the crab stuffing evenly among the fillets, placing it in the center of each.
6Roll each fillet up from the wide end to enclose the stuffing, then place the rolls seam side down in a greased 9×13 inch baking dish.
7In a small bowl, whisk together the melted butter and lemon juice.
8Brush the mixture over the tops of the stuffed flounder rolls.
9Sprinkle lightly with paprika for color.
10Bake for 20 to 25 minutes, until the fish is opaque and flakes easily when tested with a fork and the stuffing is heated through.

🔧Equipment

Mixing bowl
Baking dish (9×13 inch)
Small bowl
Pastry brush
Measuring spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 36g

📝Notes

For best results, use fresh or thawed frozen crabmeat. You can substitute sole or tilapia fillets if flounder is unavailable. Serve with lemon wedges and steamed vegetables.

Watch Video Of How Stuffed Flounder with Crab Works

I love how versatile this recipe is – it’s perfect for everyday meals or special occasions like holidays and dinner parties. The leftovers are just as delicious as the freshly cooked dish, so don’t be afraid to make extra!

To store leftover stuffed flounder, let it cool completely before refrigerating or freezing it. When reheating, make sure to check the internal temperature reaches 165°F (74°C) to ensure food safety.

❓ Frequently Asked Questions About Stuffed Flounder with Crab

Q: What type of fish should I use for this recipe?

I recommend using flounder or sole fillets for this recipe. They have a delicate flavor and a tender texture that pairs perfectly with the rich flavor of crab.

Q: Can I substitute the crab meat with another type of seafood?

Yes, you can substitute the crab meat with other types of seafood such as shrimp or scallops. However, keep in mind that the flavor and texture may be slightly different.

Q: How do I know if my flounder is cooked through?

To ensure your flounder is cooked through, use a fork to check for flakiness. If it flakes easily, it’s done cooking.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours.

Q: What is the best way to reheat leftover stuffed flounder?

The best way to reheat leftover stuffed flounder is by baking it in the oven at 350°F (180°C) for about 10-15 minutes until warmed through.

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