Baked Stuffed Flounder with Crabmeat

Baked Stuffed Flounder with Crabmeat is a classic coastal dish that combines the delicate, flaky texture of flounder with the luxurious flavor of rich, seasoned crabmeat. This elegant entrée has roots in American coastal cuisine, particularly from the East Coast and Gulf regions where fresh seafood is abundant.

In this recipe, tender flounder fillets are rolled around a savory crab stuffing — infused with buttery breadcrumbs, herbs, lemon, and a touch of Old Bay seasoning — and baked until perfectly moist and golden. A drizzle of lemon butter sauce over the top completes the masterpiece, creating a dish that’s light, flavorful, and impressive enough for any occasion.

Why I Love This Recipe

I love this recipe because it represents seafood at its finest — simple ingredients transformed into a gourmet dish. The combination of mild, sweet flounder with rich, flavorful crab stuffing is pure perfection.

What I adore most is how beautifully balanced this meal is — the buttery crabmeat brings depth, the lemon brightens everything, and the baked flounder stays delicate and moist. It’s elegant enough for a special dinner, yet comforting enough for a cozy Sunday meal.

Plus, it’s nutritious and satisfying — rich in protein, low in carbs, and full of omega-3 goodness.

Why It’s a Must-Try Dish

• Perfect Seafood Pairing: Flounder’s mild flavor lets the crabmeat shine.
• Elegant Yet Easy: Looks gourmet, but easy to prepare at home.
• Restaurant-Quality Meal: Feels like a fine dining entrée for any special occasion.
• Balanced Flavors: Butter, herbs, and lemon enhance but never overpower the seafood.
• Healthy Indulgence: High in lean protein, lower in calories than most rich dishes.

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: ~360 kcal per serving

Cuisine

American (Coastal / Southern)

Course

Main Course

Ingredients

For the Flounder

• 4 flounder fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons butter, melted (for brushing)
• 1 tablespoon lemon juice

For the Crab Stuffing

• 8 oz (225 g) lump crabmeat, picked over for shells
• 2 tablespoons unsalted butter
• ½ cup breadcrumbs (plain or panko)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or seafood seasoning)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 small shallot or 2 tablespoons onion, finely minced
• 1 small stalk celery, finely chopped
• 1 egg, lightly beaten
• Salt and pepper, to taste

For the Lemon Butter Sauce (optional but recommended)

• 3 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon chopped parsley

Simple Cooking Directions

1. Prepare the crabmeat stuffing and season it well.
2. Lay out flounder fillets, fill them with stuffing, and roll them up.
3. Brush with melted butter and bake until tender and flaky.
4. Drizzle with lemon butter sauce before serving.

Step-by-Step Recipe Preparation Method

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking dish with butter or nonstick spray.

Step 2: Make the Crab Stuffing

1. In a skillet, melt 2 tablespoons butter over medium heat.
2. Add onion and celery, sauté until softened (about 3–4 minutes).
3. Remove from heat and let cool slightly.
4. In a bowl, combine the sautéed vegetables with crabmeat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Worcestershire sauce, Old Bay seasoning, and beaten egg.
5. Gently mix to combine — don’t overmix; you want to keep the crabmeat chunky.
6. Season with a pinch of salt and black pepper.

Step 3: Prepare the Flounder

1. Pat the flounder fillets dry with paper towels.
2. Season lightly with salt and pepper.
3. Place each fillet flat, skin side down, and spoon about 2–3 tablespoons of crab mixture onto the wider end.
4. Roll up the fillet around the stuffing and place seam-side down in the greased baking dish.

Step 4: Bake

1. Brush the tops of the rolled fillets with melted butter and drizzle with lemon juice.
2. Bake in the preheated oven for 20–25 minutes, until the fish flakes easily and the tops are lightly golden.

Step 5: Make the Lemon Butter Sauce (Optional but Delicious)

1. Melt 3 tablespoons butter in a small saucepan over low heat.
2. Stir in lemon juice and parsley.
3. Spoon the warm sauce over baked flounder just before serving.

How to Serve

• Serve the stuffed flounder hot with a drizzle of lemon butter sauce.
• Garnish with fresh parsley and a lemon wedge.
• Pair it with:
  • Steamed asparagus or green beans
  • Garlic mashed potatoes or wild rice
  • Crisp green salad with vinaigrette
  • A chilled white wine such as Chardonnay or Sauvignon Blanc.

Additional Recipe Tips

• Use fresh lump crabmeat for the best texture and flavor.
• Avoid overbaking — the flounder cooks quickly and should remain moist.
• If using thinner fillets, secure with toothpicks to hold the stuffing in.
• You can make the crab stuffing a day ahead and refrigerate until ready to use.
• Add a pinch of paprika or cayenne for a mild spicy kick.

Variations

• Stuffed with Shrimp & Crab: Mix finely chopped cooked shrimp with the crabmeat for extra seafood richness.
• Creole Style: Add diced bell peppers, a touch of hot sauce, and Cajun seasoning to the stuffing.
• With Cheese: Mix a bit of grated Parmesan into the crab stuffing for a creamier texture.
• Herb Upgrade: Use fresh dill or tarragon in the stuffing for a fragrant, gourmet twist.
• Alternative Fish: Substitute flounder with sole, tilapia, or haddock if unavailable.

Freezing and Storage

• Refrigeration:
  Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently in the oven at 300°F (150°C) until warm.
• Freezing:
  You can freeze uncooked stuffed flounder rolls for up to 1 month.
  Wrap tightly in plastic wrap and foil, then thaw overnight before baking.
  (Avoid freezing after baking — the fish may dry out.)

Special Equipment Needed

• Baking dish (9×13 inches recommended)
• Mixing bowls
• Nonstick skillet (for stuffing mixture)
• Basting brush (for butter)
• Small saucepan (for lemon butter sauce)

Conclusion

Baked Stuffed Flounder with Crabmeat is an unforgettable seafood dish that’s both elegant and comforting. Each bite brings together the tenderness of flounder and the rich, savory flavor of crabmeat stuffing, perfectly balanced by a buttery lemon sauce.

This recipe transforms simple ingredients into something spectacular — light, flavorful, and restaurant-worthy. Whether you’re hosting a dinner party, planning a romantic meal, or simply craving something special, this dish never disappoints.

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Baked Stuffed Flounder with Crabmeat

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4 Calories: 360 kcal per serving

Description

Baked Stuffed Flounder with Crabmeat is a classic coastal dish that combines the delicate, flaky texture of flounder with the luxurious flavor of rich, seasoned crabmeat. This elegant entrée has roots in American coastal cuisine, particularly from the East Coast and Gulf regions where fresh seafood is abundant.

Ingredients

Scale

1/2x 1x 2x 3x

For the Flounder

• 4 flounder fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons butter, melted (for brushing)
• 1 tablespoon lemon juice

For the Crab Stuffing

• 8 oz (225 g)
• 2 tablespoons unsalted butter
• ½ cup breadcrumbs (plain or panko)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or seafood seasoning)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 small 1 shallot or 2 tablespoons onion, finely minced
• 1 small stalk celery, finely chopped
• 1 egg, lightly beaten
• Salt and pepper, to taste

For the Lemon Butter Sauce (optional but recommended)

• 3 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon chopped parsley

Instructions

1. Step 1: Preheat the Oven : Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or nonstick spray.
2. Step 2: Make the Crab Stuffing : In a skillet, melt 2 tablespoons butter over medium heat. Add onion and celery, sauté until softened (about 3–4 minutes). Remove from heat and let cool slightly. In a bowl, combine the sautéed vegetables with crabmeat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Worcestershire sauce, Old Bay seasoning, and beaten egg. Gently mix to combine — don’t overmix; you want to keep the crabmeat chunky. Season with a pinch of salt and black pepper.
3. Step 3: Prepare the Flounder : Pat the flounder fillets dry with paper towels. Season lightly with salt and pepper. Place each fillet flat, skin side down, and spoon about 2–3 tablespoons of crab mixture onto the wider end. Roll up the fillet around the stuffing and place seam-side down in the greased baking dish.
4. Step 4: Bake : Brush the tops of the rolled fillets with melted butter and drizzle with lemon juice. Bake in the preheated oven for 20–25 minutes, until the fish flakes easily and the tops are lightly golden.
5. Step 5: Make the Lemon Butter Sauce (Optional but Delicious) : Melt 3 tablespoons butter in a small saucepan over low heat. Stir in lemon juice and parsley. Spoon the warm sauce over baked flounder just before serving.

Keywords: Baked Stuffed Flounder with Crabmeat