stuffed flounder with crabmeat recipe

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

I’ve been making stuffed flounder with crabmeat for years, and it’s always a hit with my family. The dish originated in the Mediterranean, where flounder was a common ingredient.

The rich flavor of the crabmeat pairs perfectly with the delicate taste of the flounder. When I make this recipe, I like to use fresh crabmeat and a variety of herbs and spices to give it a unique flavor.

My kids love helping me prepare the stuffing, and they’re always excited to see the finished product on the dinner table. The best part about this recipe is that it’s easy to make and requires minimal cooking time.

I can have it ready in under an hour, which is perfect for a busy weeknight dinner or a special occasion. One of my favorite things about this recipe is that it’s also very healthy.

The flounder is low in fat and high in protein, making it an excellent choice for those looking to maintain a healthy diet. Additionally, the crabmeat adds a boost of omega-3 fatty acids, which are essential for heart health.

When I serve this dish at family gatherings, everyone raves about how delicious it is. It’s become a staple at our holiday dinners and special events.

Stuffed Flounder with Crabmeat

4.6 from 1420 votes

Tender flounder fillets are filled with a savory crabmeat stuffing and baked to golden perfection. This elegant yet simple dish features a creamy white wine sauce that complements the delicate seafood flavors.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Flounder and Stuffing

4 flounder fillets (about 6 oz each)
8 oz lump crabmeat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon Old Bay seasoning
Salt and black pepper to taste

For the Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and white pepper to taste

👨‍🍳Directions

1Preheat oven to 375°F.
2In a medium bowl, combine crabmeat, panko, Parmesan, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay, and a pinch of salt and pepper.
3Mix gently until well combined but not overworked.
4Lay flounder fillets flat on a work surface, skin side down.
5Divide the crab mixture evenly among the fillets, placing it in the center of each.
6Roll up the fillets starting from the wide end and secure with toothpicks if needed.
7Place seam side down in a lightly greased baking dish.
8Bake the stuffed flounder for 20 to 25 minutes, until the fish is opaque and flakes easily with a fork and the internal temperature reaches 145°F.
9While the fish bakes, prepare the sauce.
10In a small saucepan over medium heat, melt butter.
11Whisk in flour and cook for 1 minute, stirring constantly.
12Gradually whisk in milk and white wine, then bring to a gentle simmer.
13Cook for 2 to 3 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
14Remove the sauce from heat and stir in Parmesan, lemon juice, salt, and white pepper.
15Taste and adjust seasoning.
16Serve the stuffed flounder with the sauce spooned over the top.

🔧Equipment

Mixing bowl
Baking dish (9×13 inch)
Small saucepan
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a lighter sauce, substitute half-and-half for the milk. You can also add a pinch of cayenne pepper to the stuffing for a subtle kick.

Watch Video Of How Stuffed Flounder with Crabmeat Works

One thing that sets this recipe apart from others is its ease of preparation and flexibility when it comes to serving ideas.

You can serve it with a side salad or roasted vegetables for a light meal, or pair it with some garlic bread and roasted potatoes for a heartier dinner option.

If you’re planning ahead, you can also store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Stuffed Flounder with Crabmeat

Q: What type of crabmeat should I use?

A: For this recipe, you’ll want to use jumbo lump crabmeat or claw meat. Jumbo lump is easier to find in most supermarkets, but claw meat has more flavor and texture.

Q: Can I use frozen crabmeat?

A: Yes, you can use frozen crabmeat as long as it’s thawed properly before using it. However, keep in mind that frozen crabmeat may not have the same texture as fresh crabmeat.

Q: How do I prevent the stuffing from falling out?

A: To prevent the stuffing from falling out, make sure to secure it tightly with toothpicks or kitchen twine before baking. You can also use a mixture of breadcrumbs and egg whites to help hold the stuffing in place.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the stuffing ahead of time by mixing all the ingredients together except for the flounder fillets. Then simply assemble the dish just before baking.

Q: What if I don’t have any lemon juice?

A: If you don’t have any lemon juice on hand, you can substitute it with white wine or even plain water as a last resort.

Q: Can I serve this dish with anything else?

A: This dish pairs well with a side salad or roasted vegetables like asparagus or Brussels sprouts.

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