Crab Stuffed Flounder Recipe -
Crab Stuffed Flounder Recipe
  • READY IN 31 mins

Crab Stuffed Flounder

Recipe by  

"This is an easy recipe that my children have enjoyed. They're not big fish eaters either!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    21 mins

    31 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  4. Bake the fillets at 400 degrees for 15 minutes.
  5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2006

Absolutely delicious. Made a few changes since there were mixed reviews about the mayo topping and the lack of seasonings. Well first I used 2 cans of crabmeat, tripled the mustard, crackers and worchestire, added some garlic powder, minced onion, parsley and chili powder. To the fish I brushed on melted butter mixed with some lemon juice and garlic powder. To the mayo topping I used about 4 TB and added about 2 TB of sherry to smooth it out. Turned out absolutely delicious, although next time to make it more resturant quality I'll skip the mayo mixture on top and instead make a sherry cream sauce from roux, and pour it on just before serving for a more impressive presentation.

Most Helpful Critical Review
Aug 14, 2007

3.5 stars. It was a very easy recipe, but I think it lacked some flavor. It's a good base recipe; I would use more worch. sauce, maybe even marinate the fillets in the sauce before. The crab topping was good (still lacking some spice), but the fish was pretty bland. I think it would work better if you baked it in a pan that was a bit too small, that way all the juices and sauce/juices don't run all over and instead get absorbed by the fish & topping.

Feb 05, 2004

I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijon mustard in it's place. It turned out very well, but a little bland. Definately needed more salt and I wish I had added some Old Bay, which I did have in my spice cabinet, but forgot about. My family enjoyed it, but agreed it needed just a little more pizazz. The mayo and egg yolk mixture on top was very good...reminded me of hollindaise sauce. It looked very nice on the plate, like something you'd get at a quality seafood restarant. I will definately make this again!

Jul 01, 2003

Completely Awesome! I have to admit I am impressed with myself...and I owe it to the recipe. It tasted just like we were in a restaurant...even better. I substituted the saltines with a buttery round cracker and dashed in some old bay. My three year old even ate it. Thank you for a great recipe!

Nov 07, 2007

Absolutely delicious, just as written. What a great recipe!

Jul 13, 2009

HELPFUL TIP: For a more gourmet look, I decided to put the crabmeat in the middle and wrap the cut strips of flounder around the meat, ...kind of like you would if it were bacon. I thought it looked a little better :) I also added salt to the fish. Then I added several dashes of old bay and garlic to the crab mixture. If I don't have green pepper, I use red. It's no biggie, and it brings some color to it. I only had a few eggs left and needed them to make something else that night, so I didn't make the topping this time but it does taste delish!!!!!!

Jun 12, 2007

Two words: DEE LICIOUS!!! I used two huge red snapper fillets because I couldn't find flounder. Seasoned them with a mixture of melted butter,Emeril's Essence,and minced garlic. For the crab filling I used ritz crackers instead of saltines and dijon mustard in place of mustard powder. Seasoned the filling with plenty of Old Bay. I had my doubts about the sauce but I made it any way and I'm glad I did. As other members have said,it looked like an omlette on top but a very tasty omlette. This dish is on the menu at my next dinner party. No need to get all fancy with fresh crab. Canned works just fine.

Dec 25, 2003

Wow! I prepared this recipe with fresh flounder and used imitation crab meat in the filler. Alterations to the crab mixture: added chopped onions and Old Bay. This recipe was so easy to use, with ingredients I already had in my cabinet (besides the seafood!). I increased the stuffing quantity and "wrapped" filets around mounds of crab. Was unsure about the mayo/egg sauce but it was the perfect touch! Makes a wonderful presentation and really tastes terrific.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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