Oh, let me tell you about my absolute favorite way to dress up flounder – stuffed with the most luxurious crab meat filling! This Stuffed Flounder with Crab Meat became my go-to dinner party showstopper after I first made it for my in-laws’ anniversary. They still ask for it every time they visit. What I love most is how something so elegant can be so simple to prepare. The flounder bakes up tender and flaky while the crab stuffing stays perfectly moist and flavorful. It’s one of those dishes that looks like you spent hours in the kitchen, but really comes together in about 30 minutes. Perfect for when you want to impress without the stress!

I discovered this recipe during a beach vacation when we caught fresh flounder one morning and bought just-picked crab meat from the docks. The combination was magical – sweet crab mingling with delicate fish, all wrapped up with a crunchy breadcrumb coating. Now I make it year-round because it’s equally perfect for date nights at home or holiday meals. The best part? Even seafood newbies love it. My nephew who “hates fish” devoured two servings last Christmas! Just wait until you see how easy it is to recreate this restaurant-quality dish in your own kitchen.

Ingredients for Stuffed Flounder with Crab Meat

Here’s everything you’ll need to make this spectacular seafood dish. I’m picky about my ingredients – trust me, these small details make all the difference between good and amazing stuffed flounder!

• 4 flounder fillets (6 oz each) – Look for thick, evenly-sized pieces so they roll nicely. Fresh is best, but frozen works too (just thaw completely in the fridge first).
• 8 oz crab meat – Oh please, please use real crab meat! That imitation stuff just won’t give you the same sweet, delicate flavor. I prefer lump crab meat when I can find it, but claw meat works great too. If you must use canned, drain it really well.
• 1/4 cup breadcrumbs – Plain or seasoned both work. My little secret? Sometimes I use crushed Ritz crackers instead – adds this buttery richness that’s just perfect with the crab.
• 1 tbsp mayonnaise – Just enough to bind everything together without making it soggy. Don’t skip this – it’s the glue that holds our delicious stuffing together!
• 1 tsp lemon juice – Fresh squeezed makes all the difference here. That bright acidity cuts through the richness beautifully.
• 1/2 tsp Old Bay seasoning – This Maryland classic is magic with seafood. No Old Bay? Mix your own with paprika, celery salt, and pepper.
• 1/4 tsp salt & 1/4 tsp black pepper – Season to taste, but remember crab meat is already a bit salty.
• 1 tbsp melted butter – For brushing the tops. Makes the fish golden and gorgeous.
• 1 tbsp chopped parsley – Fresh is best for that pop of color and freshness right at the end.

See? Nothing too fancy – just quality ingredients treated right. Now let’s talk about putting it all together!

How to Make Stuffed Flounder with Crab Meat

Okay, let’s get rolling – literally! Making stuffed flounder is easier than you think, and I’ll walk you through each step to ensure perfect results every time. The first time I tried this, I was shocked how something so elegant could be so simple. Just follow these steps and you’ll have restaurant-quality seafood in no time!

Step 1: Preheat and Prep

First things first – get that oven heated to 375°F (190°C). While it’s warming up, grab your baking dish and give it a quick spray with oil or line it with parchment. This little step saves so much cleanup later!

Step 2: Mix the Magic Stuffing

Now for the fun part – making that heavenly crab filling. In a medium bowl, gently combine the crab meat, breadcrumbs, mayo, lemon juice, Old Bay, salt, and pepper. I like to use my hands for this (after washing them, of course!) because you can feel when everything’s perfectly mixed without overworking the delicate crab. The mixture should hold together when pressed but still be light and fluffy.

Step 3: Roll Like a Pro

Lay your flounder fillets flat on a clean surface. Divide the crab mixture evenly among them – about 2 heaping tablespoons per fillet. Now here’s my trick: place the stuffing slightly off-center, then starting from the wider end, gently roll the fish around the filling. Don’t stress if it’s not perfect – rustic is charming!

Step 4: Secure for Baking

This is crucial – take a toothpick and skewer through the seam to hold everything together. Angle it slightly so you’ll remember which side to pull out later (trust me, fishing for toothpicks in cooked fish is no fun). Place them seam-side down in your prepared baking dish.

Step 5: Butter Up and Bake

Brush the tops of each rolled fillet with melted butter – this gives that gorgeous golden color. Bake for 20-25 minutes. At 20 minutes, check for doneness – the fish should flake easily with a fork and the stuffing should be heated through. If your fillets were extra thick, they might need those last 5 minutes.

Step 6: The Finishing Touch

Carefully remove the toothpicks (told you we’d need to find them!) and sprinkle with fresh chopped parsley. The pop of green makes it look so professional! Serve immediately while it’s piping hot – I like to bring the whole baking dish to the table because it smells incredible and makes a beautiful presentation.

See? Six simple steps to impressive seafood perfection. Now you know why this is my go-to recipe when I want to wow guests without spending all day in the kitchen!

Why You’ll Love This Stuffed Flounder with Crab Meat

Honestly, this recipe checks every box for me, and I know you’ll adore it too. Here’s why it’s become my most-requested seafood dish:

• Faster than takeout but fancier than date night – From fridge to table in 35 minutes flat! The prep is so simple, yet the golden, buttery rolls look like they came from a fancy seafood restaurant. I’ve fooled many guests into thinking I slaved for hours.
• A flavor explosion in every bite – The sweet crab and tender flounder were made for each other. That little kick of Old Bay and bright lemon? Absolute magic. My husband always jokes that he’d swim through a hurricane for this dish.
• Healthy without tasting “healthy” – Packed with lean protein and omega-3s, this meal feels indulgent but won’t weigh you down. At just 320 calories per serving, I can enjoy every bite guilt-free (especially since I usually have seconds!).
• Customizable for any occasion – Dress it up with a cream sauce for anniversary dinners or keep it simple with lemon wedges for weeknights. I’ve even made mini versions as appetizers for holiday parties – just cut the fillets in half before stuffing!

Every time I serve this, someone asks for the recipe. Now you’re in on my little seafood secret – enjoy the compliments coming your way!

Tips for Perfect Stuffed Flounder with Crab Meat

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, how did you make this?!” Here are my can’t-live-without tips for stuffed flounder perfection:

Dry fish = better crust

Pat those fillets dry with paper towels before stuffing! I learned this the hard way when my first batch came out a bit soggy. Moisture is the enemy of that beautiful golden crust we all love. Just a quick dab makes all the difference in getting that perfect texture.

Fresh crab is worth the splurge

I know it’s tempting to grab the cheaper imitation stuff, but trust me – fresh crab meat makes this dish sing. The texture is lighter, the flavor is sweeter, and it holds together better when baked. If you can find lump crab meat, go for it! That said, well-drained canned crab in a pinch still beats the fake stuff any day.

The broiler is your secret weapon

If your flounder isn’t quite as golden as you’d like after baking, pop it under the broiler for just 1-2 minutes. Watch it like a hawk though – it goes from perfect to burnt in seconds! This trick has saved many a slightly pale batch for me when I was rushing.

Toothpick smarts

Here’s my weird little trick: use different colored toothpicks for each fillet so you can tell which is which. Why? Because nothing’s worse than serving someone a beautiful stuffed flounder with a hidden toothpick surprise! I learned this after an… interesting dinner party incident we don’t need to discuss.

Follow these simple tips and you’ll have foolproof, restaurant-worthy stuffed flounder every single time. Now go impress someone with your seafood skills!

Serving Suggestions for Stuffed Flounder with Crab Meat

Now that you’ve made this glorious stuffed flounder, let’s talk about how to plate it up like a pro! Over the years, I’ve discovered some perfect pairings that make this dish really sing. Here are my absolute favorite ways to serve it:

Lemon Butter Asparagus – The Perfect Green Partner

There’s something magical about pairing this seafood with bright, crisp asparagus. While the flounder bakes, I toss a bunch of asparagus with olive oil, salt, and pepper, then roast it at the same temperature for about 12 minutes. Right before serving, I drizzle it with melted butter and a squeeze of lemon. The buttery veggie echoes the flavors in the fish, and that pop of green looks gorgeous on the plate!

Wild Rice Pilaf – Hearty Yet Elegant

For colder months or when I want something more substantial, wild rice is my go-to. I cook it with a bit of chicken broth instead of water for extra flavor, then stir in some toasted almonds and dried cranberries at the end. The nutty flavors and chewy texture complement the delicate fish beautifully. Plus, it soaks up any delicious pan juices like a dream!

A Simple Citrus Salad – The Refreshing Touch

When I want to keep things light, I toss together mixed greens with orange segments, thinly sliced red onion, and a citrus vinaigrette. The brightness cuts through the richness of the crab stuffing perfectly. Sometimes I’ll even add some avocado slices if I’m feeling fancy – the creaminess takes it to another level!

Don’t Forget The Garnishes!

Presentation is everything with this dish. I always set out extra lemon wedges – people love squeezing that fresh juice over their fish at the table. A sprinkle of fresh parsley or chives adds color and freshness. For special occasions, I’ll mix some lemon zest into softened butter and dollop a bit on top of each fillet as it comes out of the oven. It melts into the most luxurious sauce!

Remember – this is one of those dishes that looks just as good as it tastes, so take a moment to plate it nicely. I like to arrange everything family-style on a big platter with the rice or veggies in the center and the golden stuffed flounder surrounding it. Light some candles, pour some white wine, and prepare for the compliments to come rolling in!

Storing and Reheating Stuffed Flounder with Crab Meat

Okay, let’s talk leftovers – because as much as we’d love to devour this whole dish in one sitting (trust me, I’ve tried), sometimes you’ve got to save some for later. Here’s how to keep your stuffed flounder tasting almost as amazing as when it first came out of the oven!

The Right Way to Store Leftovers

First rule: let the fish cool completely before storing, but don’t leave it at room temperature for more than 2 hours – food safety first! I transfer my stuffed flounder to an airtight container (glass works best because plastic can hold odors) and pop it in the fridge within 30 minutes of coming out of the oven. Properly stored, it’ll stay fresh for up to 2 days – though in my house, it never lasts that long!

Reheating Without the Soggy Disaster

The oven is your best friend here. Preheat to 275°F (135°C) and place the stuffed flounder on a lightly greased baking sheet. Cover loosely with foil to prevent drying out and heat for about 15 minutes, or until warmed through. This low-and-slow method keeps the fish tender and prevents that awful rubbery texture microwaves create.

Pro Tip: If you’re feeling fancy, brush a tiny bit of fresh melted butter over the top before reheating – it revives that golden crust beautifully!

Why Microwaves Are the Enemy

I know it’s tempting to nuke leftovers for a quick fix, but resist! Microwaving turns our beautiful, flaky fish into a sad, soggy mess. The crab stuffing gets weirdly gummy, and the delicate texture of the flounder turns to mush. I learned this the hard way during a rushed lunch break – never again!

If you absolutely must use a microwave (no judgment, we’ve all been there), place the fish on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts at 50% power. It’s not ideal, but it’s better than blasting it at full power and ruining your masterpiece.

There you have it – my tried-and-true methods for enjoying stuffed flounder well beyond the first serving. Though let’s be honest… with how delicious this is, leftovers might not be a problem you’ll actually face!

Stuffed Flounder with Crab Meat Variations

One of my favorite things about this recipe is how easily you can make it your own! While the classic version will always be my go-to, sometimes it’s fun to mix things up. Here are my favorite simple twists that keep the soul of the dish while adding new flavors:

The “Chesapeake” – Add Some Veggie Crunch

For extra texture and color, I’ll sometimes stir in 1/4 cup each of finely diced red bell pepper and celery into the crab mixture. It gives that wonderful Chesapeake Bay vibe! Just sauté them lightly first to soften – raw veggies can make the stuffing watery. My Maryland-born husband swears this is the only way to make “proper” stuffed flounder, though I still prefer the simplicity of the original most days.

Shrimp Swap – When Crab’s Not Available

Ran out of crab? No problem! I’ve used chopped cooked shrimp in a pinch – about the same amount by weight. The texture is different (shrimp stays a bit firmer), but the sweet seafood flavor still works beautifully. Pro tip: pulse the shrimp a few times in the food processor instead of chopping – it mimics that lump crab texture better than hand-chopping.

Spicy Kick – For Heat Lovers

When I’m feeling adventurous, I’ll add 1/4 teaspoon of cayenne pepper or a tablespoon of minced jalapeño to the stuffing mix. The heat plays so nicely with the sweet crab! Just last week I tried stirring in some chipotle chili powder instead of Old Bay, and wow – smoky, spicy perfection. Serve with a cooling cucumber salad on the side to balance the heat.

The beauty of stuffed flounder is how adaptable it is – don’t be afraid to experiment with your favorite flavors! Just remember to keep the base proportions the same (crab to breadcrumbs to binder) so your stuffing holds together. Happy customizing!

Nutritional Information for Stuffed Flounder with Crab Meat

Let’s talk numbers for a minute – because while this dish tastes downright indulgent, it’s actually pretty kind to your waistline! (Important note: Nutritional values are estimates and vary based on ingredients used.) Here’s what you’re looking at per serving:

• Calories: 320 – Not bad for such a rich-tasting seafood dish! I can enjoy this guilt-free, especially since…
• Protein: 42g – Wowza! That’s nearly a full day’s worth for many people. No wonder I feel so satisfied after eating this.
• Fat: 12g (4g saturated) – Most comes from the healthy omega-3s in the fish and that luscious crab. The bit of butter and mayo add richness without going overboard.
• Carbs: 8g (1g fiber) – Mostly from the breadcrumbs, making this a great low-carb option if you’re watching intake.
• Sodium: 480mg – Not too shabby for seafood! Just go easy on extra salt if you’re sensitive.

For me, the real magic is how nutrition-packed this meal is while tasting like a special treat. All that protein keeps me full for hours, and those healthy fats from the fish and crab are so good for you. It’s the kind of dish that makes eating well feel effortless!

FAQs About Stuffed Flounder with Crab Meat

Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen flounder?

Absolutely! Just thaw it completely in the fridge overnight first. Pat it extra dry with paper towels – frozen fish tends to release more moisture than fresh.

Is imitation crab okay to use?

I don’t recommend it – the texture and flavor just aren’t the same. That said, in a pinch, mix it with some real crab meat to stretch your seafood budget.

How do I keep the stuffing from falling out?

Two words: toothpick power! Secure the rolls tightly (I use two picks per fillet) and place them seam-side down in the baking dish. They’ll stay put while baking!

Got your own burning questions about this recipe? Drop them in the comments – I love helping troubleshoot and hearing how your stuffed flounder turns out!

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