Crab Stuffed Flounder
Ingredients
- 1/4 cup mayonnaise
- 1 large egg – beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp lemon zest – finely grated
- 2 tbsp lemon juice – freshly squeezed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 cup plain breadcrumbs
- 16 ounces lump crabmeat – picked over for shells
- 2 tbsp parsley – finely chopped
- 24 ounces flounder fillets – skinless, patted dry
- 4 tbsp unsalted butter
- 1/2 tsp paprika – sweet
- lemon wedges – for serving
Instructions
1. Heat the oven to 375°F and set a rack in the center; have a 9×13-inch baking dish ready.
2. In a large bowl, whisk the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, kosher salt, and black pepper until smooth.
3. Add the plain breadcrumbs, parsley, and lump crabmeat to the bowl and gently fold just until combined, keeping the crab in large pieces.
4. Lay the flounder fillets on a board, widest side toward you; divide the crab mixture into 4 portions and place one near the tail end of each fillet, then roll up snugly (or fold over if the fillets are small) and arrange seam-side down in the baking dish.
5. Melt the unsalted butter, brush it all over the tops of the rolled fillets, and dust evenly with paprika.
6. Bake until the fish flakes easily with a fork and an instant-read thermometer inserted into the center of a roll reads 160°F, 15–20 minutes; if needed, broil 1–2 minutes to lightly brown the tops.
7. Let rest 5 minutes, then serve hot with lemon wedges.
Crab stuffed flounder is a coastal American favorite that pairs delicate, lean flounder with a rich, savory crab filling. The fish bakes up tender and flaky, while the crab stays juicy and lightly bound so its sweetness shines through. Hints of lemon, Old Bay, and fresh herbs lift the seafood without overpowering it, making the dish elegant yet comfortingly familiar.
Rooted in seafood-house cooking, the dish draws on the Mid-Atlantic tradition of crab imperial—lump crab lightly dressed with mayo, mustard, and seasonings—tucked into or rolled inside thin fillets. It spread throughout Eastern and Gulf coastal regions where flounder is common, becoming a staple on restaurant menus and at home for special occasions. Over time, preparations have stayed remarkably consistent: minimal binder, gentle handling of the crab, and a hot bake for clean flavors and a refined texture.