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

📝 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

👩‍🍳 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.

💡 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.

🍋 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.

✅ 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! 🦀🐟✨