Baked Stuffed Flounder with Crab & Shrimp
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This Baked Stuffed Flounder with Crab & Shrimp makes a delectable seafood dish that’s surprisingly easy to prepare in just 30 minutes. Tender flounder fillets filled with a flavorful mixture of lump crab meat, shrimp, breadcrumbs, and fresh seasonings make a combination of flavors for a simple and elegant meal.
If you can’t get enough delicious seafood recipes, you will also love this Baked Flounder, Italian Octopus Salad, and Baked Stuffed Salmon.
Quick Look: Baked Stuffed Flounder with Crab & Shrimp
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Dietary Info: Can be made Dairy-Free and Gluten-Free
- Method: Oven-baked
- Technique: Mix crab, shrimp, breadcrumbs, egg, herbs, and seasonings, then stuff and roll the flounder fillets, top with butter and breadcrumbs.
- Flavor & Texture: Mild, flaky flounder filled with savory, herby seafood stuffing and a lightly crisp breadcrumb topping.
Why This Recipe Is a Must-Try
If you are a seafood lover, this is the meal for you! This baked stuffed flounder with crab and shrimp recipe is great for several reasons. It combines the flavors of flounder, lump crab meat, and shrimp, resulting in a delightful blend of sea-inspired tastes.
This crowd-pleasing dish can be served as a main course for small family dinners or as part of a larger gathering, offering a satisfying and delicious meal.
If you love easy seafood dinners, you will also enjoy my Crispy Baked Cod with Panko, Marry Me Shrimp, or classic Baked Flounder with Lemon Butter Sauce.
Made With Amore,
I saw this recipe and it sounded so delicious I was inspired to make it. Elena’s recipe is authentic italian, very detailed, yet easy to read. The fish came out perfect and there were no left overs! I will definitely be making this dish once a week along with trying some other authentic Italian recipes!! Graze mille, Elena!
– Joseph
Table of Contents
Simple Ingredients
Each ingredient adds flavor and texture, from the tender flounder and savory seafood filling to the herbs, lemon, and crispy breadcrumb topping.
- Flounder fillets: Choose high-quality fresh flounder from a reputable provider. You can also use frozen if that’s all you have, but be sure to thaw them out in advance.
- Lump crab meat. Lump crab meat provides a satisfying bite and showcases the natural taste of the crab. It has a sweet and delicate flavor with a firm texture, making it an ideal choice for this recipe. Look for fresh or pasteurized lump crab meat for the best quality and flavor. You can use jumbo lump or backfin crab meat as alternatives. Avoid canned or imitation crab meat, as they may not deliver the same taste and texture as fresh lump crab meat.
- Shrimp: Choose fresh peeled and deveined shrimp for the best results and less prep.
- Panko breadcrumbs: These large-sized bread crumbs work best in this recipe. They don’t get overly soft like regular breadcrumbs might. If you don’t have them, crushed saltine crackers make the best alternative.
- Egg: The binder that keeps the stuffing mixture together inside the fish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cajun Spice: For a spicy twist, season the crab and shrimp mixture with Cajun seasoning or a blend of paprika, cayenne pepper, garlic powder, and thyme. Similar to my blackened cod.
- More Veggies: To add flavor and texture to the stuffing, you can add finely chopped vegetables like bell pepper, celery, or onions. Sauté them before adding them to the mixture. Try my vegetable au gratin next.
- Lemon Herb Butter: Mix melted butter, lemon juice, minced garlic, and chopped fresh herbs like parsley, thyme, or dill to swap for the butter poured over the flounder before baking. It’s a great way to to infuse it with vibrant flavors, like in my baked flounder with lemon butter recipe.
- Gluten-Free: You can use gluten-free breadcrumbs or crushed gluten-free saltine crackers instead if you prefer a gluten-free option. You can also use crushed cornflakes or almond meal for a different texture.
How to Make Baked Stuffed Flounder with Crab & Shrimp
This baked stuffed flounder is a show-stopping seafood dish that’s flavorful, elegant, and sure to impress at any dinner table. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Combine the lump crab meat, shrimp, egg, breadcrumbs, parsley, green onions, half of the butter, olive oil, lemon juice, minced garlic, paprika, salt, and pepper in a medium bowl.
- Mix well until all the ingredients are evenly combined.
- Lay the flounder fillets flat on a clean surface. Use a spoon to evenly divide up the shrimp and crabmeat stuffing onto each fillet. Spread the mixture evenly over the surface of each fillet.
- Roll up the flounder fillets, starting from the wider end, and secure them with toothpicks to hold them together.
- Place the stuffed fish fillets in the greased baking dish.
- Sprinkle a little bread crumbs over the top of the fish and drizzle the remaining melted butter over the top of each fillet. Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked and flakes easily with a fork. When the fish is ready, remove the toothpicks before serving. Garnish with fresh parsley and lemon wedges or lemon slices.
Baked Stuffed Flounder with Crab & Shrimp FAQ’s
If your baked flounder has a rubbery texture it’s probably because it’s overcooked. When fish is cooked for too long it loses moisture and the proteins become tighter, giving it a rubbery or chewy texture. The thickness of your flounder fillets may change the cooking time so to avoid overcooking, check the fish for doneness before the time is up.
While fresh seafood is recommended for the best flavor and texture, you can use frozen crab meat and shrimp as well. Make sure to thaw them completely before using and pat them dry to remove excess moisture.
There are a few different options that work well for stuffing in place of flounder.
First, sole is a close relative of flounder and has a similar delicate, mild flavor and texture. Also, cod and haddock are other mild-flavored white fish with a slightly firmer texture that can be cooked similarly. Tilapia is a popular white fish with a mild, slightly sweet flavor and a flaky texture. Last, halibut is a firm white fish with a slightly sweet flavor that makes a good flounder substitute in recipes requiring a firmer texture.
Fish can hold a lot of moisture, especially if you are cooking frozen fish fillets, that are thawed out. For best results, be sure to pat the flounder fillets with a paper towel to absorb and remove any excess moisture from the fish.
Place any leftovers in an airtight container and refrigerate for 2 days. You can freeze this stuffed flounder recipe for longer storage by wrapping each piece tightly in plastic wrap and placing it in a freezer-safe container. It can be stored in the freezer for up to 2 months. When reheating, cover the dish with foil and warm it in a preheated oven at 350°F (175°C) until heated through. Thaw the frozen flounder in the refrigerator overnight before reheating.
Serving Suggestions
Baked Stuffed Flounder with Crab & Shrimp naturally makes an elegant meal that’s perfect for serving guests or for a special family, but easy enough to enjoy for a weeknight dinner. The best side dishes for flounder I love to serve are simple vegetables and sides. These roasted rainbow carrots add a splash of color to the plate and these peas and pancetta are full of flavor. Pair it with oven roasted potatoes or duchess potatoes when you’re feeling extra fancy! If you want to end your meal on a sweet note, enjoy a slice of Italian pear cake or plate of chocolate crinkle cookies.
My Pro Tips
Recipe Tips
- Use fresh and high-quality seafood: Fresh crab meat and shrimp will significantly enhance the flavor and texture of the dish. Opt for lump crab meat and fresh, deveined shrimp for the best results.
- Properly season the stuffing: Ensure the stuffing mixture is well-seasoned with salt, pepper, and any additional herbs or spices. Taste the mixture before stuffing the fillets to ensure a balanced and flavorful profile.
- Roll and secure the fillets tightly: Roll them tightly to keep the filling intact and secure the rolled fillets with toothpicks. This keeps holds everything together during cooking.
- Test for doneness: Insert a fork into the thickest part of the fish and gently twist when checking to see if the fish is cooked. If the flesh flakes easily and is opaque, the fish is done.
- Adjust cooking time based on fillet thickness: The cooking time may vary depending on the thickness of the flounder fillets. Keep an eye on the fillets while baking and adjust the cooking time accordingly. Overcooking can result in dry fish, so aim for flaky and moist fillets.
More Seafood Recipes
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Stuffed Flounder
Ingredients
- 4 flounder fillets
- ½ pound lump crab meat, chopped into small pieces
- ½ pound small shrimp, peeled and deveined, and cut into small pieces
- ½ cup panko breadcrumbs, plus more for topping
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, chopped
- 1 tablespoon olive oil
- 4 tablespoons butter, melted
- ¼ teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a shallow baking dish and set aside.
- Combine the lump crab meat, shrimp, egg, breadcrumbs, parsley, green onions, half of the butter, olive oil, lemon juice, minced garlic, paprika, salt, and pepper in a medium bowl. Mix well until all the ingredients are evenly combined.
- Lay the flounder fillets flat on a clean surface. Spoon the shrimp and crabmeat stuffing onto each fillet, dividing it equally among them. Spread the mixture evenly over the surface of each fillet.
- Roll up the flounder fillets, starting from the wider end, and secure them with toothpicks to hold them together.
- Place the stuffed flounder fillets in the greased baking dish. Sprinkle a little bread crumbs over the top of the fish and drizzle the remaining melted butter over the top of each fillet.
- Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked and the fish flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets, so keep an eye on them.
- Once baked, remove the toothpicks from the flounder fillets before serving. Garnish with fresh parsley and lemon wedges or lemon slices. Serve hot, and enjoy!
Notes
- Use fresh and high-quality seafood: Fresh crab meat and shrimp will significantly enhance the flavor and texture of the dish. Opt for lump crab meat and fresh, deveined shrimp for the best results.
- Properly season the stuffing: Ensure the stuffing mixture is well-seasoned with salt, pepper, and any additional herbs or spices. Taste the mixture before stuffing the fillets to ensure a balanced and flavorful profile.
- Roll and secure the fillets tightly: Roll them tightly to keep the filling intact and secure the rolled fillets with toothpicks. This keeps holds everything together during cooking.
- Adjust cooking time based on fillet thickness: The cooking time may vary depending on the thickness of the flounder fillets. Keep an eye on the fillets while baking and adjust the cooking time accordingly. Overcooking can result in dry fish, so aim for flaky and moist fillets.
- Test for doneness: Insert a fork into the thickest part of the fish and gently twist when checking to see if the fish is cooked. If the flesh flakes easily and is opaque, the fish is done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was quick, easy and so flavorful!!! Will be making again!
Yay! So happy you loved this yummy recipe. Here’s to many more!
Hi, for a small recipe could you use canned crab and shrimp? I know of some good canned shrimp but you have to buy the right size. Do you know of a good canned crab and do you think it would work? Can you use mayonnaise as a binder instead of breadcrumbs? Thank you.
Yes, that would work!
I can not wait to make this 😋😋😋
You will love it! Enjoy.
Can you sub halibut for the flounder? 🤔
Yes! You can!
I make a similar stuffed flounder But I sauté, 1 pound, diced shrimp, diced onion, and diced celery in butter add 1 pound crab meat and add cornbread stuffing to soak up the juices I then Line the bottom of a baking dish With flounder and butter cover with a layer of stuffing and another layer of flounder covered in butter on top and bake
sounds wonderful.
What size dish do you use and how much stuffing do you use? And what temp and how long do you bake?
Please see the full recipe card at the bottom of the post for all the instructions. Enjoy!
I saw this recipe and it sounded so delicious I was inspired to make it. Elena’s recipe is authentic italian, very detailed, yet easy to read. The fish came out perfect and there were no left overs! I will definitely be making this dish once a week along with trying some other authentic Italian recipes!! Graze mille, Elena!
Prego! Happy you loved this one and here’s to many more!