Get ready to elevate your seafood game with this irresistible Crab Stuffed Flounder recipe. Tender flounder fillets are generously filled with a flavorful crab mixture, creating a dish that’s perfect for special occasions or any time you want to treat yourself to a delicious seafood meal.

A tender Flounder filet wrapped around a veritable pile of crab.

Perfect for a special occasion like a holiday, this Crab Stuffed Flounder is a surprisingly easy dish and is perfect for Christmas dinner. Like our Smoked Crab Imperial and Butter Poached Lobster Tails, this delicious meal is chock full of fresh seafood and ready to be devoured. With fresh flounder fillets and a delicious crab mixture, this recipe makes for an unforgettable holiday feast. 

What Is Flounder With Crab Stuffing?

This recipe involves wrapping a simple flounder fillet over crabmeat stuffing and doused in a lemon butter sauce. Since white fish can be somewhat bland, this recipe adds a whole new element, like the flavorful stuffing and butter sauce! It’s the perfect recipe for seafood lovers everywhere! 

Crab Stuffed Flounder | Kita Roberts GirlCarnivore

Crab Stuffed Ingredients

  • Unsalted Butter
  • Panko or Bread Crumbs
  • Lump Blue Crab Meat Picked Over for Shells
  • Mayo
  • Cloves Garlic Minced
  • Fresh Chives Minced
  • Fresh Lemon Juice and Zest
  • Salt and Pepper
  • Large Flounder Fillets

How to Make Crab-Stuffed Flounder

  • First, preheat your oven to a toasty 475 degrees F. Grab a big baking dish, give it a quick spray with cooking spray, and leave it be.
  • Now, in a mixing bowl, mix together the crab meat, panko, mayo, garlic, chives, lemon zest, salt, and pepper. Give it a good toss.
  • Take your piece of flounder, give it a little pat dry with some paper towels, and lay it out on a clean surface. Sprinkle some salt and pepper on those beauties. Now, each fillet gets its own stuffing mixture. Roll flounder up tight, placing the seam side down in your prepared baking dish.
  • Time to cover it up with foil and pop it in the oven for 12 to 14 minutes. You want the fish to flake nicely with a fork.
  • While that’s baking, let’s warm up the lemon juice. You can do this in a heatproof bowl in the microwave or a small saucepan over medium heat. Don’t let it boil; just get it steaming. Now whisk in the butter until it’s all melted, and season it with a bit of salt and pepper.
  • When your fish is ready, serve it up on some fancy platters and pour that buttery goodness over the top of the fish. Sprinkle a bit more fresh chives because why not make it extra fancy?

Girl Carnivore Expert Recipe Tips

  • Use a food thermometer to ensure the internal temperature reaches at least 140 degrees F. 
  • Play around with different seasonings to get your desired result. Some great options are Old Bay seasoning, cayenne pepper, garlic powder, onion powder, or fresh herbs like fresh parsley!

What to Serve With Flounder With Crab Filling

This delicious dish pairs perfectly with this Roasted Green Beans Recipe, a green salad, or our Creamed Leeks Recipe!

Leftovers & Reheating

Store leftover Crab Stuffed Flounder in an airtight container in the fridge for 3 days. 

To reheat:

  1. ​Preheat your oven to 275 degrees F.
  2. Place the leftover Crab Stuffed Flounder on a baking sheet or dish lined with a piece of parchment paper to prevent sticking.
  3. Bake for at least 15 minutes or until the internal temperature reaches at least 140 degrees F. 
Crab Stuffed Flounder with butter sauce and spinach on a white plate.

More fish Recipes

Turn basic white fish into a flavorful fancy-yet-simple meal! Whether you’re making this recipe for the holidays or want to jazz up your seafood recipes, you can’t go wrong with Crab Stuffed Flounder!

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Crab Stuffed Flounder

5 from 3 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Crab Stuffed Flounder | Kita Roberts GirlCarnivore
Class up fish night with this simple, but perfect, stuffed flounder.


  • 3 tbs unsalted butter
  • 1/4 cup panko or breadcrumbs
  • 1/3 lbs lump crab meat picked over for shells – here’s where it counts – get the good stuff
  • 1/2 cup mayo
  • 2 cloves garlic minced
  • 3 tbs fresh chives minced
  • 2 teas lemon zest and the juice from 1 lemon
  • salt and pepper
  • 4 large flounder fillets


  • Preheat the oven to 475 degrees. Spray a large baking dish with non-stick spray and set aside.
  • In a bowl, toss the crab meat with the panko, mayo, garlic, chives, lemon zest, and season with salt and pepper.
  • Pat the flounder dry and lay it out on a clean work surface. Season with salt and pepper. Place each skin side down and divide the stuffing between the four, placing it in the center of the fillet. Roll each end over top to make a tight roll. Place in the prepared baking dish, seam side down. Cover the baking dish with foil and place in the oven for 12 to 14 minutes, until fish is flaking gently with a fork and stuffing is heated through.
  • Meanwhile, heat the lemon juice in a heatproof bowl in the microwave, or in a small saucepan over medium heat, until just steaming, but not boiling. Whisk in the butter, until melted, and season with salt and pepper.
  • Serve fish on platters and pour butter sauce over top. Sprinkle with more fresh snipped chives.


Cook’s 30 Minute Suppers Spring 2011


Serving: 1g | Calories: 945kcal | Carbohydrates: 3g | Protein: 120g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 455mg | Sodium: 1252mg | Potassium: 1545mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 685IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 2mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

What type of crab meat should I use for this recipe?

Use any kind of high-quality fresh crab meat you can find! We like the cans of Phillips crab meat that you can find at Costco and sometimes in the seafood department of your local grocery store. If you can’t find any at your local grocery store, check out our favorite places to buy meat and seafood online for more info!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 3 votes (3 ratings without comment)

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  1. Wow, wow, wow. I’ll be the first to admit that I’m not one to linger at the seafood counter unless Dudette wants to watch the lobsters for a while, but I’ll definitely have to stop by next time I’m at the store so I can pick up a few flounder fillets. This looks amazing.