There’s something about the combination of tender, flaky white fish and a rich crab filling that feels special without being fussy. This crab stuffed flounder is light, fresh, and full of summer flavors — corn, zucchini, and basil — all baked together in a white wine butter sauce that makes the whole dish irresistible.
Even if you’re not a big seafood fan, this recipe might change your mind. The sweetness of the crab with that hint of lemon and herbs makes every bite a little celebration of summer.
Why You’ll Love This Recipe
This dish has quickly become one of my favorite ways to enjoy fresh fish because it’s:
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Light but satisfying – The generous crab stuffing keeps it hearty, but with just a touch of butter and minimal breadcrumbs, it never feels heavy.
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Perfect for weeknights or entertaining – It bakes up quickly, and the presentation looks impressive enough for dinner guests.
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Fresh and versatile – It’s easy to swap in what’s in season or what you already have in the fridge.
I first tried something like this at a beachside restaurant years ago, and I’ve been making my own version ever since. This updated recipe is even better — fresher flavors, lighter stuffing, and a sauce that makes you want to scoop up every last drop with crusty bread.
Ingredients You’ll Need
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Flounder fillets – Mild, delicate, and perfect for stuffing. If you can’t find flounder, cod, halibut, sole, or even fluke work beautifully.
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Lump crab meat – Fresh is amazing if you have a seafood market nearby. If not, good-quality canned lump crab is a great alternative.
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Zucchini – Shredded and squeezed to remove extra moisture, so your filling stays light and not watery.
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Corn – Sweet summer corn is perfect here, but frozen works in a pinch.
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Fresh basil and chives – For brightness and freshness.
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Lemon – Both the zest (for the filling) and the juice (for the baking sauce).
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Egg – Helps bind the filling together.
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Breadcrumbs – Regular or gluten-free work, or swap for crushed buttery crackers for a richer version.
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White wine – Dry wine like Pinot Grigio or Chardonnay gives the sauce a subtle depth. If you’d rather skip the wine, use vegetable broth instead.
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Butter – Melts into the sauce for richness; use olive oil if you want it dairy-free.
Step-by-Step Instructions
1. Make the Crab Filling
In a bowl, mix together the crab meat, zucchini, corn, fresh herbs, lemon zest, salt, egg, and breadcrumbs. Stir gently so you don’t break up the crab too much — you want nice, meaty bites in every forkful.
2. Prepare the Baking Dish
Add lemon juice, wine, and small cubes of butter to an 8×8-inch baking dish. This mixture will turn into a buttery, flavorful sauce as the fish bakes.
3. Stuff and Roll the Fish
Season the flounder with a little salt. Lay each fillet flat, spoon about ¼ cup of the crab mixture at the center, and gently roll it up, seam side down, in the dish. Spoon any extra filling on top of the fish.
4. Bake the Fish
Bake at 375°F for 20 minutes, then increase the temperature to 425°F for the last 5 minutes to get the crab stuffing lightly crisped on top.
5. Serve
Transfer to plates and spoon some of the buttery wine sauce over each piece. Add extra fresh basil or a squeeze of lemon before serving for that final touch.
Tips for the Best Results
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Check for doneness. The fish should be opaque and flake easily with a fork.
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Control the moisture. Squeeze the zucchini really well so the filling stays cohesive and not watery.
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Use fresh if you can. Fresh crab and fish make this dish shine, but frozen options can still produce amazing results if thawed properly.
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Make it ahead. The crab filling can be prepared up to a day in advance and stored in the fridge until you’re ready to bake.
Variations
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Swap the veggies – Try yellow squash in place of zucchini, or even some finely chopped spinach.
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Try different breadcrumbs – Crushed crackers add a richer flavor, especially if you like a buttery finish.
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Make it dairy-free – Use olive oil instead of butter in the sauce and filling.
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Skip the wine – Vegetable broth works perfectly if you’d prefer not to cook with alcohol.
Storage
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Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at 300°F until warmed through.
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Freezer: This dish isn’t ideal for freezing once baked, as the texture of the fish and crab filling can change.
FAQs
Can I use another type of fish?
Yes! Cod, halibut, sole, or fluke all work well. Just choose fillets that are thin enough to roll easily.
What if I can’t find lump crab meat?
Canned lump crab is a great backup. Drain it well before mixing it into the filling.
Can I make this ahead of time?
Yes, you can prepare the filling a day ahead and keep it refrigerated. Stuff and bake the fish right before serving for the freshest result.
What wine is best for the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works well. It doesn’t need to be expensive — just something you’d enjoy drinking.
Can I make this without wine?
Absolutely. Vegetable or chicken broth is a perfect substitute.
Crab Stuffed Flounder
This crab-stuffed flounder is light, fresh, and full of flavor — a perfect dish for a simple summer dinner.
Ingredients
- 1 cup lump crab meat
- 1 cup shredded zucchini, squeezed dry (about 1 medium)
- 1 cup corn kernels (from 1 large ear)
- ¼ cup fresh basil, chopped
- 2 tablespoons chives, chopped
- 2 lemons, divided (zest and juice)
- 1 teaspoon kosher salt, divided
- 1 large egg
- ¼ cup breadcrumbs (or gluten-free breadcrumbs)
- ¼ cup dry white wine
- 1 tablespoon butter, cut into small pieces
- 4 flounder fillets (or fluke or any firm white fish), 3–4 oz each
Instructions
- Preheat the oven: Set to 375°F and lightly butter or oil a baking dish.
- Mix the filling: In a medium bowl, combine crab meat, shredded zucchini, corn, basil, chives, zest from one lemon, ½ teaspoon salt, the egg, and breadcrumbs. Stir until just combined and set aside.
- Prepare the dish base: Pour the juice from one lemon and the white wine into the baking dish, then scatter the butter pieces on top. Slice the second lemon into wedges for serving.
- Season the fish: Lay the flounder fillets flat on a cutting board. Sprinkle the inside of each fillet with the remaining ½ teaspoon salt.
- Stuff and roll: Place about ¼ cup of the crab filling onto the base of each fillet, then roll it up with the seam side down. Arrange the stuffed fillets in the prepared baking dish. Spoon any remaining filling on top of the fillets.
- Bake: Cook for 20 minutes, then increase the oven temperature to 425°F and bake an additional 5 minutes until the tops are lightly crisp and golden.
- Serve: Plate the stuffed flounder with lemon wedges for a bright, fresh finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 994Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 624mgSodium 4030mgCarbohydrates 19gFiber 3gSugar 4gProtein 157g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This crab stuffed flounder is one of those recipes that feels fancy but is surprisingly easy to pull off. The sweet crab, the fresh herbs, and that buttery sauce all come together to make a meal that’s perfect for summer dinners — or any night you want something light but still satisfying.
It’s the kind of dish that makes you linger at the table, with an extra squeeze of lemon and maybe a glass of chilled white wine. Simple, fresh, and full of flavor — exactly how seafood should be.
