The Best Crab Stuffed Flounder
Crab Stuffed Flounder is a classic seafood recipe that everyone should be making. Its easy to prepare and it takes less than 30 minutes to bake.
If you are looking for a great fish recipe to serve at your next party or family gathering this stuffed flounder with crab is a guaranteed winner. If you need a great first course to serve with this flounder try this broccoli and cauliflower soup
Why This Recipe is the Best
Truthfully I have made this dish so many times working as a chef in the Mid Atlantic I think I could do it blindfolded. Its such an Iconic dish that you will see it on almost any seafood restaurant menu. Over that time I have perfected the recipe using simple ingredients and knowing how to cook the crab stuffed flounder just right so its tender and flaky every time.
Love Crab Recipes? Me Too!! checkout my Chesapeake Crab Butter Sauce, Air Fried Crab Cake Egg Rolls, and Creamy White Crab Chili
What Does Flounder Taste Like?
Flounder is a mild white fish that has a light flaky texture. When people tell me they don’t like fish because it’s too “fishy” Flounder is the fish I tell them to try.
It’s honestly a bland fish which is not necessarily a bad thing. It takes on flavors very well in the form of spices and sauces without getting lost in the dish. Flounder is very low in fat, calories and is a great source of protein.
Ingredient List:
- Flounder Filets: Look to purchase 4 6-8 ounce filets. you can use fresh or frozen.
- Crabmeat: for this recipe you don’t need to use the most expensive crabmeat. Backfin or claw work great but if you want to go all out Jumbo lump is the best.
- Imperial Sauce: This is the sauce that gives the recipe all its flavor. the full recipes is listed below.
- Breadcrumbs: I think Panko Breadcrumbs work best for this recipe but Italian breadcrumbs or ritz crackers will also work.
Cooking Instructions
- Prepare the crab stuffing by combining all the ingredients in the imperial sauce. Then gently fold in the crabmeat and breadcrumbs
- Pat the flounder filets dry then butterfly the thickest part of the filet open and spread it out evenly on a work surface. place the crab stuffing in the center of the filet then roll the point of the filet over the crab. continue to roll until the flounder is rolled up into a stuffed cylinder shape.
- Place the stuffed flounder on a baking sheet lined with parchment paper and preheat the oven to 375 degrees F.
- Spray the top of each filet with cooking oil then lightly season with old bay. bake the flounder for 25-30 minutes until you reach an internal temperature of 145 degrees F. using a probe thermometer.
FAQ
According to the USDA food safety guidelines, Flounder and most other white fish should be cooked to 145 Degrees Fahrenheit.
I serve mine with a spicy remoulade, but you can also serve it with a lemon caper sauce or a hollandaise.
Tilapia, Cod and Swai are three other mild white fish that have a similar flavor and texture to Flounder.
Variations and Tips
- This recipe can also be prepared in the air fryer at 375 degrees for 12-15 minutes until it reaches an internal temperature of 145 degrees F.
- You Can use Dungeness, snow or king crab as well if you don’t have access to blue crab. I don’t recommend using imitation crab because it doesn’t have the right taste or texture for this dish.
- If you don’t have flounder you can substitute using Cod, Tilapia, Whiting or Swai.
- To make this recipe less expensive use a combination of cooked shrimp and crabmeat since shrimp is much cheaper per pound.
- For reheating bake or air fry at 325 for 8-10 minutes or just until warmed in the center.
- Leftovers are good for 3 days in the fridge or freeze each filet individually wrapped in parchment then place in a sealed container for up to 90 days.
Spicy Remoulade Sauce
This is just a classic Remoulade Sauce that I thought needed a fiery Kick. Remoulade is classic French Mayonnaise based sauce containing pickles, capers, shallot, herbs and dijon. There are many variations of this sauce but it’s outstanding on anything seafood. American versions tend to contain ketchup or tomato paste giving it a pinkish color. Tartar Sauce is basically a simplified version of remoulade and can be substituted interchangeably.
For More Amazing Seafood Recipes Checkout:
- Seafood Salad Sandwich w/ Martin’s Potato Roll
- Air Fried Crab Cake Egg Rolls w/ Old Bay Aioli
- Beer Braised Shrimp w/ Sriracha Cocktail Sauce
- Smoked Clams Casino: Pellet Grill Recipe
- Easy At Home Boiled Lobster w/ Drawn Butter
- New Orleans Style Barbecue Shrimp
- Creamy White Crab Chili
Crab Stuffed Flounder
Ingredients
- 4 8oz Flounder Filets Boneless, Skinless
- 1 lb Crabmeat backfin or claw
- 1/4 cup Panko Breadcrumbs
Imperial Sauce
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 Large Egg
- 1/2 tsp Old Bay
- 1 tbsp Lemon Juice
- 1 tsp Worcestershire sauce
- 1 tbsp Fresh Parsley Chopped
- 1 tbsp Pimento Optional
Instructions
- Preheat oven to 375 degrees F.
- Combine ingredients and whisk together to make the Imperial sauce. Gently fold in crabmeat and bread crumbs just enough to combine. Let chill in fridge for 30 minutes or overnight.
- Lay the flounder filets presentation side down and place 1/4 of the crab imperial mixture in the widest part of the flounder filet. Next fold over the thinnest part of the flounder over the crab imperial and continue rolling to form a cylinder shape.
- Place stuffed flounder filets on a sheet tray lined with parchment paper. Spray with cooking oil and dust with old bay seasoning. Bake for 25-30 minutes until the center of the stuffing has reached 145 Degrees F. Internal temperature. Let rest for about 3-5 minutes before plating