Crab-Stuffed Flounder

Seafood lovers, this one is for you. Imagine tender, flaky flounder fillets wrapped around a rich, flavorful crab filling, baked until golden, and finished with a silky white wine cream sauce. These Crab-Stuffed Flounder are elegant enough for a special dinner yet surprisingly approachable for a weeknight treat. The combination of sweet crab meat, aromatic shallots, red bell pepper, and a hint of cayenne creates a filling that’s savory, slightly spicy, and full of depth. Pair it with a squeeze of fresh lemon and a side of roasted vegetables, and you have a meal that’s as beautiful as it is delicious.

Recipe Origin:
Stuffed fish dishes are classic in coastal cuisines, often featuring delicate white fish filled with seafood or aromatic mixtures. This version highlights the natural sweetness of crab, combined with buttery aromatics and a hint of spice, while the flounder provides a mild, flaky base that complements the richness of the stuffing.

Kitchen Tools You’ll Need:
Oven-safe baking dish
Large skillet
Mixing bowls
Measuring spoons
Spatula or wooden spoon
Knife and cutting board

Why You’ll Love Crab-Stuffed Flounder
This recipe takes simple ingredients and turns them into a restaurant-quality dish that impresses without stress. Here’s why it’s a favorite:
Versatile: Perfect for romantic dinners, special occasions, or a luxurious weeknight meal. It pairs well with both light sides like asparagus or a salad, and heartier sides like roasted potatoes.
Flavorful: The stuffing blends sweet crab, buttery shallots, and spices, creating a depth of flavor that makes every bite memorable.
Impressive but Easy: You’ll look like a pro chef without spending hours in the kitchen. It’s structured enough to feel elegant but simple enough for home cooks.
Customizable: Adjust the spice with cayenne to suit your taste, swap parsley for tarragon for a different herbal note, or add extra crackers for a crunchier filling.
Crowd-Pleasing: This dish is universally loved—perfect for seafood fans and those who appreciate well-balanced flavors.

Chef’s Pro Tips for Perfect Results:
Pat your flounder fillets dry to prevent them from steaming instead of baking.
Use lump crab meat for the best texture and flavor. Avoid imitation crab.
Don’t overfill the fillets; a modest amount ensures the fish cooks evenly.
Simmer the wine cream sauce gently to avoid curdling the cream.

Ingredients in Crab-Stuffed Flounder
Each element plays a key role in making this dish remarkable:
Butter: Provides richness for both the filling and the pan sauce.
Shallot: Mild and sweet, adds aromatic depth without overpowering the crab.
Red Bell Pepper: Adds color and a subtle crunch, balancing the creamy filling.
Parsley: Brings freshness and a hint of herbal brightness to the dish.
Worcestershire Sauce: Adds umami complexity that enhances the crab flavor.
Mayonnaise: Helps bind the filling while keeping it creamy.
Dry Mustard: Adds a gentle tang that cuts through the richness.
Old Bay Seasoning: Classic seafood seasoning that complements crab perfectly.
Cayenne Pepper: Optional heat to balance the sweetness of the crab.
Saltine Crackers: Provide structure and a subtle crunch in the filling.
Lump Crabmeat: The star ingredient, sweet and delicate, forming the heart of the stuffing.
Flounder Fillets: Mild, flaky fish that holds the stuffing beautifully.
Dry White Wine: Adds acidity and depth to the sauce.
Heavy Cream: Creates a silky, indulgent sauce that coats each fillet.
All-Purpose Flour: Thickens the sauce slightly for a luscious finish.
Lemon Wedges: Brighten and enhance the seafood flavors at the table.

Instructions
Preheat Your Oven: Set your oven to 375 degrees Fahrenheit. This ensures even cooking and prevents overcooking the delicate fish.
Prepare the Filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add shallots and red bell pepper and sauté until soft and fragrant. Stir in 1 tablespoon of parsley, Worcestershire sauce, mayonnaise, dry mustard, Old Bay seasoning, and cayenne. Remove from heat and let cool slightly, then fold in crushed saltine crackers and lump crabmeat gently.
Prepare the Flounder: Pat fillets dry and season with salt and black pepper. Place them on a lightly greased baking dish. Spoon the crab mixture evenly onto one side of each fillet, then fold the other side over or leave open for a stuffed presentation.
Bake the Fish: Bake for 15–20 minutes, or until the flounder is opaque and flakes easily with a fork. Avoid overbaking to keep the fish tender.
Make the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Sprinkle in flour and whisk to form a roux. Gradually add white wine and cream, whisking constantly until smooth. Add remaining parsley, a pinch of Old Bay, and adjust seasoning with salt and pepper. Simmer for 2–3 minutes until slightly thickened.
Serve and Garnish: Plate the flounder and spoon the wine cream sauce over or around the fillets. Serve with fresh lemon wedges for a bright finishing touch.

Nutrition Facts
Servings: 2–4
Calories per serving: 380 (approximate)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Crab-Stuffed Flounder
This dish shines with simple, elegant sides:
Vegetables: Steamed asparagus, green beans, or roasted carrots complement the rich crab filling.
Potatoes: Roasted, mashed, or even a light potato gratin pairs beautifully.
Salad: A crisp, citrusy salad cuts through the richness and adds freshness.
Rice or Quinoa: Lightly seasoned grains soak up the cream sauce and round out the meal.

Make-Ahead and Storage Tips
Prepare the crab filling up to a day in advance and store in the refrigerator. Assemble and bake just before serving. Leftovers can be stored in an airtight container for 1–2 days. Reheat gently in the oven to preserve the fish’s delicate texture.

Variations to Try:
Herb Twist: Swap parsley for tarragon or dill for a different herbal note.
Spicy Kick: Add more cayenne or a pinch of smoked paprika for a subtle smoky heat.
Cheesy Filling: Stir in a little cream cheese or shredded mozzarella for extra richness.
Different Fish: Cod, halibut, or sole can be substituted if flounder isn’t available.

Additional Tips
Even Cooking: Choose fillets of similar thickness to ensure uniform baking.
Lump Crab: Avoid imitation crab for the best texture and flavor.
Presentation: Top with a sprinkle of fresh parsley for a beautiful, vibrant finish.
Wine Pairing: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy crab and flounder.
Gentle Handling: Flounder is delicate—use a wide spatula when plating to avoid breaking the fillets.

FAQ Section
Q1: Can I use frozen crabmeat?
A1: Yes, thaw completely and drain before using. Lump crab works best.

Q2: Can I make the filling ahead of time?
A2: Absolutely. Store in the fridge for up to 24 hours before baking.

Q3: Can I use a different fish?
A3: Cod, halibut, or sole are excellent alternatives if flounder isn’t available.

Q4: How do I prevent the fish from overcooking?
A4: Bake at 375 degrees and check for flakiness at the minimum cook time.

Q5: Can I make this gluten-free?
A5: Yes, replace saltine crackers with gluten-free crackers or breadcrumbs.

Q6: Can I make the cream sauce dairy-free?
A6: Substitute heavy cream with coconut cream and butter with a dairy-free alternative.

Q7: Can I add extra spices to the filling?
A7: Yes, smoked paprika, chili flakes, or Old Bay variations work beautifully.

Q8: Can I freeze leftovers?
A8: It’s not recommended for the cooked fish, but the crab filling can be frozen before baking.

Q9: How do I store leftovers?
A9: Store in an airtight container in the fridge for 1–2 days. Reheat gently in the oven.

Q10: Can I serve without the sauce?
A10: Yes, the crab-stuffed flounder is delicious on its own, but the wine cream sauce adds richness and depth.

Conclusion
Crab-Stuffed Flounder is a dish that makes any meal feel special. With delicate flounder fillets and a flavorful, buttery crab filling, this recipe is elegant yet approachable. The wine cream sauce elevates it even further, making every bite indulgent but perfectly balanced. Whether you’re preparing a romantic dinner, celebrating a special occasion, or just treating yourself, this dish delivers both impressive flavor and a beautiful presentation. It’s a testament to how simple ingredients, treated with care, can create something truly extraordinary.

Print