Baked Stuffed Flounder With Crabmeat

Baked stuffed flounder with crabmeat recipe

The Spruce / Victoria Heydt

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
Nutritional Guidelines (per serving)
512 Calories
34g Fat
9g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Amount per serving
Calories 512
% Daily Value*
Total Fat 34g 43%
Saturated Fat 11g 56%
Cholesterol 206mg 69%
Sodium 1139mg 50%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 41g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed flounder is filled with a mixture of crabmeat, crushed crackers, mayonnaise, and seasonings. The stuffing flavor and texture are similar to a crab cake. The stuffed flounder is easy enough for a family meal and special enough for guests.

This rice with Parmesan cheese and spinach would make a fabulous side dish to go with the stuffed flounder. Add a salad or steamed vegetables for a delicious meal.

Sole or another mild white fish may be used as well.


  • 4 large flounder fillets (about 1 1/2 pounds)
  • 1 cup backfin crabmeat
  • 1 1/2 teaspoons green bell pepper (chopped)
  • 1 1/2 teaspoons pimiento (chopped)
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon Old Bay seasoning
  • Optional: dash of ground cayenne
  • 4 saltine crackers (crushed)
  • 1 egg (separated)
  • 6 tablespoons mayonnaise (divided)
  • 1 tablespoon parsley (chopped)
  • 1/4 cup butter (melted)
  • 1/4 teaspoon paprika

Steps to Make It

  1. Gather the ingredients.

    Baked stuffed flounder with crabmeat
    The Spruce / Victoria Heydt
  2. Heat the oven to 400 F (200 C/Gas 6).

  3. Rinse the flounder with cold water and pat dry with paper towels.

    Rinse flounder
    The Spruce / Victoria Heydt
  4. In a medium bowl, combine the crab meat with the chopped green bell pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne pepper, and crushed crackers.

    Combine crab meat with pepper
    The Spruce / Victoria Heydt
  5. In a small bowl or cup, combine the egg white, 1 tablespoon of the mayonnaise, and parsley.

    Combine egg white
    The Spruce / Victoria Heydt
  6. Add to crab mixture and toss until thoroughly blended.

    The Spruce / Victoria Heydt
  7. Brush the flounder fillets on the flat cut side with melted butter.

    Brush the flounder with butter
    The Spruce / Victoria Heydt
  8. Place the flounder in a greased shallow baking dish and top each fillet with even amounts of the crab mixture.

    Place filling on flounder
    The Spruce / Victoria Heydt
  9. Drizzle remaining butter over the top of stuffed fillets.

    Drizzle with butter
    The Spruce / Victoria Heydt 
  10. Bake the crab stuffed flounder in the preheated oven for 15 minutes.

    Bake crab stuffed flounder
    The Spruce / Victoria Heydt
  11. Combine egg yolk and remaining mayonnaise.

    Combine egg yolks
    The Spruce / Victoria Heydt
  12. Spread egg mixture on top of each fish portion and sprinkle with paprika.

    The Spruce / Victoria Heydt
  13. Increase temperature to 450 F (230 C/Gas 8). and bake 6 minutes longer, or until golden and bubbly.

    Increase temperature
    The Spruce / Victoria Heydt
  14. Serve and enjoy!

    Baked stuffed flounder with crabmeat recipe
    The Spruce / Victoria Heydt


  • If you don't have Old Bay seasoning, make this easy DIY blend. In a coffee grinder or with a mortar and pestle, grind together 1 tablespoon of black peppercorns, 3 bay leaves, 1 teaspoon cardamom seeds, 1 teaspoon of mustard seeds, 1/2 teaspoon of celery seeds, a dash of nutmeg, and 1 teaspoon of kosher salt.

Recipe Variations

  • Replace the crab meat with chopped lobster or shrimp.
  • Use sole fillets or another type of white fish in the dish. Haddock, cod, and pollock are all good choices.
  • For lighter stuffing, use light mayonnaise, egg substitute, and imitation crab meat.