Crab Stuffed Flounder

🦀🐟 Crab Stuffed Flounder

A restaurant-quality seafood dish that’s surprisingly easy to make at home! Tender flounder fillets are rolled or layered with a creamy, savory crab stuffing, then baked to golden perfection. Elegant enough for entertaining, simple enough for a weeknight dinner.

Yield: 4 servings
Prep time: 15 minutes | Bake time: 20–25 minutes

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📝 Ingredients

For the Crab Stuffing:

• 8 oz (225g) lump crabmeat, picked over for shells

• 4 oz (113g) cream cheese, softened

• ¼ cup (25g) grated Parmesan cheese

• ¼ cup (30g) breadcrumbs (panko or regular)

• 2 tbsp mayonnaise

• 1 green onion, finely chopped

• 1 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning

• 1 tsp lemon juice

• ½ tsp garlic powder

• Salt and white pepper to taste

For the Flounder:

• 4 flounder fillets (about 6 oz / 170g each), or sole, tilapia, or cod

• 1 tbsp olive oil or melted butter

• Paprika for sprinkling

• Lemon wedges for serving

For the Topping (Optional):

• 2 tbsp melted butter

• 2 tbsp breadcrumbs

• 1 tbsp fresh parsley

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👩‍🍳 Instructions

1. Preheat and Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a baking dish large enough to hold the flounder fillets in a single layer.

2. Make the Crab Stuffing

• In a medium bowl, combine cream cheese, Parmesan, mayonnaise, Old Bay, garlic powder, lemon juice, salt, and pepper. Mix until smooth.

• Gently fold in crabmeat, green onion, parsley, and ¼ cup breadcrumbs. Be careful not to break up the crab too much.

3. Stuff the Flounder

• Pat the flounder fillets completely dry with paper towels. This helps them hold together.

• Place a fillet on a clean surface. Spread about ¼ cup of crab mixture evenly over the fillet.

• Starting from the narrower (tail) end, roll the fillet up gently. Secure with a toothpick if needed.

• Place seam-side down in the prepared baking dish. Repeat with remaining fillets.

Alternative (Layered): If your fillets are very thin, simply lay them flat, spread stuffing on half, fold the other half over, and place in the dish.

4. Top and Bake

• Brush the tops of the stuffed fillets with olive oil or melted butter.

• Sprinkle with paprika and optional breadcrumb topping.

• Bake uncovered for 20–25 minutes, until the fish is opaque and flakes easily with a fork, and the stuffing is hot and bubbly.

5. Serve

• Let rest for 2–3 minutes.

• Garnish with lemon wedges and extra parsley.

• Serve with rice, roasted asparagus, or a green salad.

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💡 Pro Tips & Variations

• Don’t overstuff: Too much filling will ooze out during baking. A thin, even layer is best.

• Make ahead: Prepare the crab stuffing up to 1 day in advance and refrigerate. Assemble just before baking.

• Low-carb version: Omit breadcrumbs from the stuffing and topping. Use crushed pork rinds or almond flour as a substitute.

• Different fish: Sole, tilapia, haddock, or cod all work beautifully.

• Add a sauce: Serve with lemon butter sauce, remoulade, or a light dill cream sauce.

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🍋 Lemon Butter Sauce (Optional)

Ingredients:

• 4 tbsp unsalted butter

• 2 tbsp lemon juice

• 1 tbsp fresh parsley, chopped

• 1 tsp capers (optional)

Instructions:
Melt butter in a small saucepan. Stir in lemon juice, parsley, and capers. Drizzle over stuffed flounder just before serving.

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✅ Why You’ll Love This

• Impressively elegant but secretly simple

• High in protein, low in carbs

• Make-ahead friendly for dinner parties

• Delicate, flaky fish + creamy, savory crab = perfect harmony

Enjoy your homemade stuffed flounder — it’s sure to become a favorite! 🦀🐟✨