flounder stuffed with crabmeat recipe

Written BySheba G Updated On
flounder stuffed with crabmeat recipe
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The Best flounder stuffed with crabmeat recipe

Flounder Stuffed with Crabmeat

Flounder Stuffed with Crabmeat

4.8 from 1177 votes

Tender flounder fillets filled with a savory crab stuffing, baked to perfection. This dish is elegant enough for a dinner party but easy enough for a family meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Flounder

4 flounder fillets (about 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Crab Stuffing

1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 clove garlic, minced
8 ounces lump crabmeat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
2In a small skillet over medium heat, melt the butter. Add the onion and celery and cook until softened, about 3 minutes. Add the garlic and cook for 1 more minute. Remove from heat.
3In a mixing bowl, combine the cooked vegetables, crabmeat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir gently until everything is well mixed.
4Season both sides of the flounder fillets with the 1/2 teaspoon salt and 1/4 teaspoon pepper.
5Lay the flounder fillets flat on a work surface. Divide the crab stuffing evenly among the fillets, placing it in the center of each. Carefully fold the fillets over the stuffing to form a pocket. Secure with toothpicks if needed.
6Place the stuffed fillets seam side down in the prepared baking dish. Drizzle the tops with olive oil.
7Bake for 20 to 25 minutes, or until the fish flakes easily with a fork and the stuffing is heated through. Remove toothpicks before serving.

🔧Equipment

Small skillet
Mixing bowl
Baking dish
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

Tips: You can use fresh or frozen flounder fillets. If using frozen, thaw them completely and pat dry with paper towels. For a lighter version, use Greek yogurt instead of mayonnaise.

Watch Video Of How Flounder Stuffed with Crabmeat Works

This flounder stuffed with crabmeat recipe is one of those dishes that always gets compliments without a ton of work. It is perfect for a holiday meal, a birthday dinner, or just a regular Tuesday when you want to make something special. I am sure your family will love it as much as mine does.

❓ Frequently Asked Questions About Flounder Stuffed with Crabmeat

1. Can I use a different type of fish for this recipe?

Yes, you can substitute sole or tilapia for the flounder. Both are thin, mild flavored fish that work well with the crab stuffing. Just adjust the cooking time as needed since thickness can vary.

2. How do I keep the stuffing from falling out while cooking?

Make sure not to overstuff the fillets. Use about 1/4 cup of stuffing per fillet and fold the fish over gently. Securing the fillets with toothpicks helps hold everything together during baking.

3. Can I make the crab stuffing ahead of time?

Yes, you can prepare the stuffing up to a day in advance. Keep it covered in the refrigerator until you are ready to stuff the fish. This can save you time on the day you plan to cook.

4. What should I serve with this flounder stuffed with crabmeat?

I like to serve it with a simple side of steamed green beans and rice pilaf. A light salad with lemon vinaigrette also pairs nicely and keeps the meal fresh.

5. How do I know when the fish is fully cooked?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees F. The stuffing should be hot throughout. Be careful not to overcook the fish or it will become dry.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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