Stuffed Flounder with Crabmeat & Shrimp
Aug 30, 2023, Updated May 03, 2024
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Baked Stuffed Flounder Recipe with Crab and Shrimp– is a delectable seafood dish featuring tender flounder fillets filled with a flavorful mixture of lump crab meat, shrimp, breadcrumbs, and fresh seasonings. The combination of delicate fish and succulent seafood creates a delightful, simple, and elegant meal.
Serve with Steamed Asparagus or Green Beans and Mashed Potatoes. More here: What to Serve with Flounder.
Best Crab Stuffed Flounder Recipe
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.
The dish presents beautifully, making it suitable for a special occasion, while the straightforward preparation process caters to various skill levels. This crowd-pleasing dish can be served as a main course for family dinners or as part of a larger seafood feast, offering a satisfying and delicious meal.
You will also love Baked Flounder, Crab Cakes, and Stuffed Salmon.
Table of Contents
Simple Ingredients
This is one of those restaurant-quality meals that the whole family will enjoy. The flavorful stuffing is simple and tasty and made with fresh ingredients.
- Flounder fillets
- Lump crab meat
- Shrimp
- Panko breadcrumbs
- Egg
- Fresh parsley
- Green onion
- Olive oil
- Unsalted Butter
- Paprika
- Fresh lemon juice
- Garlic
- Kosher salt and black pepper to taste
- Lemon wedges for serving
See the recipe card for quantities.
How to Make Crab Stuffed Flounder
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.
Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked and flakes easily with a fork.
Sprinkle a little bread crumbs over the top of the fish and drizzle the remaining melted butter over the top of each fillet.
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!
Substitutes for Flounder Fillets
If you’re looking for substitutes for flounder fish, you can consider several options depending on your specific recipe or dish. Some good substitutes for flounder fish include:
- Sole: Sole is a close relative of flounder and has a similar delicate, mild flavor and texture. It can be prepared similarly to flounder and is a good choice for recipes for flounder.
- Cod: Cod is another mild-flavored white fish that can be substituted for flounder. It has a slightly firmer texture than flounder but can be cooked similarly.
- Tilapia: Tilapia is a popular white fish often used as a substitute for other white fish like flounder. It has a mild, slightly sweet flavor and a flaky texture.
- Haddock: Haddock is a slightly firmer white fish than flounder, but it has a similar mild flavor and can be used as a substitute in many recipes.
- Halibut: Halibut is a firm white fish with a slightly sweet flavor. It is a good flounder substitute in recipes requiring a firmer texture.
Variations for Crab Stuffed Flounder Recipe
Certainly! Here are a few variations you can consider for the baked stuffed flounder with crab and shrimp recipe:
- Spinach and Feta: Add some sautéed spinach and crumbled feta cheese to the crab and shrimp mixture for an added layer of flavor and a touch of Mediterranean flair.
- 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. This will give the dish a bit of heat and a hint of smokiness.
- Lemon Herb Butter: Create a lemon herb butter sauce instead of drizzling melted butter on top of the stuffed flounder. Mix melted butter, lemon juice, minced garlic, and chopped fresh herbs like parsley, thyme, or dill. Pour the sauce over the stuffed flounder before baking to infuse it with vibrant flavors.
- Creamy Sauce: Serve the baked stuffed flounder with a creamy sauce on the side. Create a sauce by combining mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper. This creamy sauce complements the seafood and adds a creamy element.
Feel free to experiment with these variations or combine them to create your own unique twist on the recipe. Enjoy the culinary adventure!
Top 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.
- Handle the flounder fillets carefully: Flounder fillets are delicate, so handle them with care to prevent tearing or breaking. Pat the fillets dry with a paper towel before adding the stuffing to minimize moisture and help them hold together.
- Roll and secure the fillets tightly: When rolling up the stuffed fillets, roll them tightly to keep the filling intact. Secure the rolled fillets with toothpicks, ensuring they are inserted firmly to hold everything together.
- 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: To check if the flounder is cooked through, insert a fork into the thickest part of the fish and gently twist. If the flesh flakes easily and is opaque, the fish is done.
- Garnish and serve: Add a final touch by garnishing the baked stuffed flounder with fresh herbs, such as parsley or dill, and serving it with lemon wedges. The acidity of the lemon adds brightness to the dish.
FAQ
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.
Yes, you can use a different type of white fish if flounder is not available. Sole, cod, or haddock would be good alternatives that work well with the stuffing.
Yes, you can prepare the stuffing mixture in advance and store it in an airtight container in the refrigerator for up to 24 hours. Fill the flounder fillets with the stuffing just before baking.
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.
Absolutely! You can add finely chopped vegetables like bell pepper, celery, or onions to the stuffing mixture for added flavor and texture. Sauté them before adding them to the mixture to soften them slightly.
The best temperature to cook flounder is typically around 375°F (190°C). This temperature allows the fish to cook evenly without drying out or becoming overly browned. However, cooking times can vary depending on the thickness of the fillets, so it’s always recommended to keep an eye on the fish and use a fork to check for doneness. The flesh should be opaque and flake easily when cooked through. Adjust the cooking time as needed based on your specific oven and the thickness of the flounder fillets.
You can serve this dish in a beautiful white baking dish. (Contains affiliate links.)
Place any leftovers in an airtight container and refrigerate for 2 days.
Cover the dish with foil when reheating and warm it in a preheated oven at 350°F (175°C) until heated through. For longer storage, you can freeze the stuffed flounder by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw the frozen flounder in the refrigerator overnight before reheating.
For the baked stuffed flounder recipe with crab and shrimp, it is generally recommended to use lump crab meat. It has a sweet and delicate flavor with a firm texture, making it an ideal choice for this recipe.
Lump crab meat provides a satisfying bite and showcases the natural taste of the crab. Look for fresh or pasteurized lump crab meat for the best quality and flavor.
If lump crab meat is unavailable, 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.
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.
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What to Serve with Stuffed Flounder Recipe
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Stuffed Flounder Recipe
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
Baked Stuffed Flounder Recipe with Crab and Shrimp– is a delectable seafood dish featuring tender flounder fillets filled with a flavorful mixture of lump crab meat, shrimp, breadcrumbs, and fresh seasonings. The combination of delicate fish and succulent seafood creates a delightful, simple, and elegant meal.
Ingredients
- 4 flounder fillets
- 1/2 pound lump crab meat, chopped into small pieces
- 1/2 pound small shrimp, peeled and deveined, and cut into small pieces
- 1/2 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
- 1/4 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
Optional- Serve the baked stuffed flounder with a creamy sauce on the side. Create a sauce by combining mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper. This creamy sauce complements the seafood and adds a creamy element.
- Prep Time: 10 min
- Cook Time: 20-25 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
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.
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!