Nothing says comfort seafood dinner quite like crab stuffed flounder. It’s elegant enough for a dinner party but simple enough for a weeknight if you’re craving something a little special. The creamy crab filling, the delicate white fish, and that buttery golden topping — it’s the kind of meal that makes you close your eyes and smile after the first bite.
I grew up making regular visits to the coast during the summer, and seafood dinners were the highlight of those trips. This dish takes me right back to those moments — sitting outside on a breezy evening, fork in hand, savoring every bite while the ocean hummed in the background.
Why This Recipe Works
This stuffed flounder is one of my go-tos because it’s easier than it looks. The filling comes together in minutes, and once you roll the fillets and top them with buttery crumbs, the oven does the rest of the work. In less than an hour, you have a restaurant-worthy seafood dish right at your table.
Plus, the lemon-dill aioli ties everything together — it adds brightness to the delicate fish and richness to the crab filling without overpowering it.
Picking the Right Fish
When I make this, I usually look for flounder fillets that are about six ounces each. The larger size makes them easier to roll around the crab stuffing without tearing.
If flounder isn’t available, don’t worry. Sole, haddock, or even tilapia can work here. Just make sure you’re picking fresh, firm fillets that have a clean ocean scent — that’s always my sign of good seafood.
A quick tip: run your fingers along the fillet before stuffing to check for any stray pin bones. If you find any, a pair of kitchen tweezers or clean needle-nose pliers will do the trick in seconds.
Tips for the Best Crab Filling
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Fresh crab is best: If you can find fresh lump crabmeat, grab it. If not, pasteurized crab works perfectly fine.
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Don’t splurge unnecessarily: You don’t need the most expensive jumbo lump crab. A mix of lump and special grades gives you those meaty chunks without the high price tag.
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Handle it gently: When mixing the filling, fold the crab lightly so you don’t break up the pieces too much.
I always mix my filling in a wide bowl with a spatula instead of a spoon — it helps keep the texture nice and chunky.
Serving Suggestions
This dish is rich and flavorful, so I like to keep the sides simple. Roasted asparagus or green beans are my favorites — they add a crisp, fresh balance. Sometimes I’ll toss together a light salad with lemon vinaigrette to keep things bright.
For wine, a crisp unoaked Chardonnay or Sauvignon Blanc pairs beautifully. You want something that complements the crab and the dill without overwhelming those delicate flavors.
Ingredient Swaps and Add-Ons
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Fish options: Sole, haddock, or even halibut can work instead of flounder.
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Breadcrumbs: If you’re out of regular breadcrumbs, crushed Ritz crackers or panko give a nice buttery crunch.
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Extra flavor: A pinch of Old Bay seasoning in the filling is wonderful if you like a little extra spice.
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Aioli alternative: If you don’t have lemon-dill aioli, mix mayo with a splash of lemon juice and chopped fresh dill.
Step-by-Step: How to Make Crab Stuffed Flounder
Ingredients
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4 flounder fillets (about 6 oz each), skinned
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8 oz lump crabmeat
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1/4 cup lemon-dill aioli (plus extra for topping)
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1/4 cup breadcrumbs
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2 tbsp butter, melted
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Seafood seasoning or paprika blend
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Salt and pepper, to taste
Preparation
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Preheat the oven to 375°F (190°C).
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In a bowl, gently combine crabmeat, aioli, a small pinch of seasoning, and a bit of salt and pepper.
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Lay the flounder fillets flat, season lightly, and spoon some of the crab mixture in the center of each.
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Roll each fillet carefully and place seam-side down in a buttered baking dish.
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Mix breadcrumbs with melted butter and a sprinkle of seasoning, then top each rolled fillet.
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Bake for 20-25 minutes, until the fish flakes easily and the topping is golden.
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Drizzle with extra lemon-dill aioli before serving.
Storing and Reheating
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Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
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Reheating: Warm in the oven at 300°F until heated through — this keeps the fish tender without drying it out.
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Freezing: I don’t recommend freezing this dish. The crab and fish lose their fresh texture once thawed.
FAQs About Crab Stuffed Flounder
Can I make the stuffing ahead of time?
Yes! You can mix the crab filling up to a day in advance and keep it in the fridge. Assemble and bake the next day for a quick dinner.
What can I use if I can’t find lemon-dill aioli?
A simple mix of mayo, lemon juice, and chopped dill works beautifully. You can even add a touch of garlic powder for extra flavor.
Can I use frozen fish?
Absolutely — just make sure it’s fully thawed and patted dry before stuffing and rolling.
How do I keep the fish from tearing?
Look for fillets that are at least 5-6 ounces and not too thin. If your fillets are small, you can lay two slightly overlapping to create one larger surface to roll.
What sides go best with this?
Light veggies like asparagus, roasted broccoli, or a crisp green salad work wonderfully. For a starch, try roasted potatoes or lemony rice.
Crab Stuffed Flounder with Lemon-Dill Aioli
Bring the flavors of a seaside kitchen to your table with this crab-stuffed flounder.
Ingredients
- 4 flounder fillets (about 1 ½ lbs, skin and pin bones removed)
- 6 oz lump crabmeat, picked over for shells
- 3 ½ tsp extra virgin olive oil, divided
- ¼ cup red bell pepper, finely diced
- ¼ cup celery, finely diced
- ¼ cup scallions, thinly sliced
- 1 clove garlic, minced
- ½ cup butter crackers, finely crushed, divided
- ¾ tsp seafood seasoning or rub, divided (plus extra for seasoning the fillets)
- ½ cup lemon-dill aioli, divided
- 1 tbsp fresh flat-leaf parsley, chopped (plus more for garnish)
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat your oven to 375°F. Lightly grease a 13×9-inch baking dish or line a rimmed baking sheet with parchment paper.
- Heat 2 teaspoons of olive oil in a skillet over medium heat. Sauté the red bell pepper and celery until just softened, about 5 minutes. Add the scallions and garlic, cooking another 2 minutes until fragrant. Stir in ½ teaspoon of the seafood seasoning and ¼ cup of the crushed crackers, then remove from the heat to cool slightly.
- In a mixing bowl, combine the cooled vegetable mixture with ¼ cup of the lemon-dill aioli and parsley. Gently fold in the lump crabmeat, keeping the pieces as whole as possible. Taste and season with salt and pepper.
- Place the flounder fillets skin-side up on a cutting board and sprinkle each with a light pinch of seafood seasoning. Spoon a quarter of the crab mixture onto the center of each fillet, then roll them up to enclose the filling.
- Arrange the stuffed fillets seam-side down in the prepared baking dish. Spread about 2 teaspoons of lemon-dill aioli over the top of each bundle.
- In a small bowl, mix the remaining ¼ cup of crushed crackers with 1 ½ teaspoons of olive oil and the remaining ¼ teaspoon of seafood seasoning. Sprinkle this mixture evenly over each stuffed fillet.
- Bake for 20–25 minutes, until the fish is opaque and flakes easily with a fork. Garnish with extra parsley and serve hot with lemon wedges.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 309Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 916mgCarbohydrates 19gFiber 2gSugar 3gProtein 30g
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 dishes that looks fancy but feels surprisingly doable. Whether you’re hosting guests or just treating yourself on a weeknight, it’s a meal that makes dinner feel special. Once you try it, I bet it’ll make its way into your regular rotation — just like it did in mine.
