crab stuffed flounder recipe

Written BySheba G Updated On
crab stuffed flounder recipe
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The Best crab stuffed flounder recipe

I’m so excited to share with you my family’s favorite crab stuffed flounder recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a special night in or a impressive dish to serve at a family gathering, this recipe is sure to please.

The combination of succulent crab meat, fresh herbs, and delicate flounder fillets is absolute perfection. I love how easy it is to make, yet it looks like you spent hours in the kitchen. My kids adore helping me prepare the ingredients and stuffing the flounder fillets, making it a fun and interactive mealtime experience.

As for the health benefits, this recipe is a great way to get your daily dose of omega-3 fatty acids from the fish and protein from the crab meat. Plus, it’s relatively low in calories compared to other seafood dishes. My husband raves about how flavorful this dish is, and I must agree – the secret lies in using high-quality ingredients and not overmixing the stuffing.

When I serve this at family gatherings, everyone always asks for seconds (and sometimes even thirds!) It’s become a beloved tradition in our household, and I’m confident it will become one in yours too. The best part?

It’s incredibly easy to make ahead of time and refrigerate or freeze until you’re ready to cook it. I’ve even made it on busy weeknights when I need something quick but impressive.

Crab Stuffed Flounder

Crab Stuffed Flounder

4.7 from 1594 votes

Tender flounder fillets are filled with a savory crab stuffing and baked to golden perfection. This elegant dish combines delicate fish with rich, seasoned crab for a memorable main course.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crab Stuffing

1 lb lump crab meat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp black pepper
1/4 tsp salt

For the Flounder

4 flounder fillets (6 oz each), skin removed
2 tbsp unsalted butter, melted
1 tbsp lemon juice
1/4 tsp paprika
Salt and pepper to taste
Lemon wedges for serving

👨‍🍳Directions

1Preheat the oven to 400°F.
2Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
3In a mixing bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and salt.
4Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
5Place the flounder fillets on a clean work surface.
6Spoon an equal portion of the crab stuffing onto the center of each fillet, about 1/3 cup per fillet.
7Fold the fillet over the stuffing to enclose it, tucking the edges underneath to form a neat packet.
8Arrange the stuffed fillets seam-side down in the prepared baking dish.
9In a small bowl, whisk together the melted butter and lemon juice, then brush the mixture over the tops of the fillets.
10Sprinkle with paprika, salt, and pepper.
11Bake the stuffed flounder for 20 to 25 minutes, until the fish flakes easily with a fork and the internal temperature reaches 145°F.
12The stuffing should be heated through and the tops lightly golden.
13Remove from the oven and let rest for 2 minutes before serving with lemon wedges.

🔧Equipment

Mixing bowl
Baking dish (9×13 inch)
Small bowl
Pastry brush
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For best results, use fresh or high-quality pasteurized crab meat. You can substitute haddock or sole for flounder if needed. Serve with a side of steamed asparagus or a light salad.

Watch Video Of How Crab Stuffed Flounder Works

This crab stuffed flounder recipe is a true crowd-pleaser that’s perfect for any occasion. It’s also an excellent way to get your daily dose of omega-3 fatty acids and protein while enjoying a delicious meal together as a family.

To store leftovers, simply refrigerate or freeze them in an airtight container – they’ll keep for up to three days in the fridge or six months in the freezer. When reheating, simply place them in a preheated oven at 350°F (180°C) for about 10-12 minutes or until heated through.

❓ Frequently Asked Questions About Crab Stuffed Flounder

Q: What type of crab meat should I use?

I recommend using jumbo lump crab meat for this recipe. It has a beautiful texture and flavor that pairs perfectly with the flounder.

Q: Can I use frozen flounder fillets instead of fresh?

While frozen fillets will still work, I highly recommend using fresh ones for optimal flavor and texture.

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

To ensure the stuffing stays inside, make sure to seal the edges with toothpicks or kitchen twine before baking.

Q: Can I substitute other types of fish for flounder?

Sure! You can use other delicate fish like tilapia or sole as substitutes.

Q: Do I need to thaw the crab meat before using it?

No need to thaw; just break up the lumps with your fingers before mixing with other ingredients.

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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