Can I use frozen seafood instead of fresh?

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.

Can I use a different type of fish?

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.

Can I prepare the stuffing ahead of time?

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.

Can I substitute the breadcrumbs?

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.

Can I add additional vegetables to the stuffing?

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.

What is the best temperature to cook flounder?

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.

What equiptment should i use?

You can serve this dish in a beautiful white baking dish . (Contains affiliate links.)

How do i store stuffed flounder?

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.

What is the best type of crabmeat for this recipe?

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.

Why does my fish have a rubbery texture?

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.

Stuffed Flounder With Crabmeat & Shrimp

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

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.

Author: Elena
Prep Time: 10 min
Cook Time: 20-25 minutes
Category: Savory
Method: Italian
Cuisine: American