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Crab Stuffed Flounder | Kita Roberts GirlCarnivore

Crab Stuffed Flounder

Class up fish night with this simple, but perfect, stuffed flounder.


  • 3 tbs unsalted butter
  • ¼ cup panko or breadcrumbs
  • lbs lump crab meat picked over for shells - here's where it counts - get the good stuff
  • ½ 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