Baked Stuffed Flounder with Crab & Shrimp
Updated May 12, 2025, Published Aug 30, 2023
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This Stuffed Flounder Recipe 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 easy Baked Flounder, these Eggless Crab Cakes, and Baked Stuffed Salmon.
Why This is the 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.
This crowd-pleasing dish can be served as a main course for family dinners or as part of a larger Traditional Christmas dinner, offering a satisfying and delicious meal.
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
Ingredients
This recipe for stuffed flounder is a restaurant-quality meal that the whole family will enjoy. The flavorful stuffing is simple and tasty, and made with fresh ingredients.
- 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.
- Seasonings: Fresh parsley, sliced green onions, and garlic along with a bit of paprika season the flounder stuffing mixture.
- Olive oil and unsalted butter: Used to moisten and add flavor to the breading while half of the butter is poured over the fish just before baking to add flavor and aid in baking.
- Lemon: Fresh lemon juice gives the brightest and freshest flavor. I also recommend having some lemon wedges for serving. They make a nice garnish but also can be squeezed over the top of the fish for more lemon flavor and add a nice brightness to the dish.
Substitutions and Variations
- Spinach and Feta: Add some sautéed spinach and crumbled feta cheese to the crab and shrimp mixture for a 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. 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.
- Creamy Sauce: Combine mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper and mix together. Serve the baked stuffed flounder with a creamy sauce on the side.
- 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.
Feel free to experiment with these substitutions and variations or combine them to create your own unique twist on the recipe. Enjoy the culinary adventure!
How to Make Stuffed Flounder
This is an overview of the recipe. You can find the printable recipe card at the bottom of this post. To get started, grab all your ingredients, preheat your oven to 375°F (190°C), and grease a shallow baking dish.
Step #1: 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.
Step #2: Mix well until all the ingredients are evenly combined.
Step #3: 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.
Step #4: Roll up the flounder fillets, starting from the wider end, and secure them with toothpicks to hold them together.
Step #5: Place the stuffed fish fillets in the greased baking dish.
Step #6: 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. Serve the fish hot with Steamed Asparagus or Roasted Green Beans and Red Skin Mashed Potatoes.
My Pro Tip
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.
- 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.
- Make ahead: 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.
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.
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.
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.
Serving Suggestions
Stuffing flounder with shrimp and crab 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.
How to Store and Reheat
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.
More Best Seafood Recipes
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Easy Stuffed Flounder Recipe
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
- Serve the baked stuffed flounder with a creamy sauce on the side. Combine mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper. This creamy sauce complements the seafood and adds a creamy element.
- Prefer crab stuffed flounder? Swap the shrimp out with an equal amount of crab meat. You can also do this in the reverse and use all shrimp instead of a mixture.
- Make ahead method. You can mix together the shrimp and crab filling and store in the refrigerator up to 24 hours head of time.
- The cooking time may vary depending on the thickness of your flounder fillets. Keep an eye on the fillets while baking. The fish is ready when you insert a fork into the thickest part of the fish, gently twist, and 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.
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.
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!