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Stuffed Flounder

"Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder."
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50 m servings 395 cals
Original recipe yields 8 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 52.3 g
  • 105%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  2. Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  3. Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  4. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  5. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.


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

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Read all reviews 47
  1. 57 Ratings

Most helpful positive review

DELICIOUS! This tasted exactly like the Crab stuffed Sole I get at Red Lobster! However, I will note that I made a few alterations... I used flounder fillets instead of whole flounder (I spre...

Most helpful critical review

Oh my goodness, it looked so beautiful, but the flavor was terrible. It's the first time I have just white rice for lunch. I tried to give this more flavor with white wine and clam sauce, but it...

Most helpful
Most positive
Least positive

DELICIOUS! This tasted exactly like the Crab stuffed Sole I get at Red Lobster! However, I will note that I made a few alterations... I used flounder fillets instead of whole flounder (I spre...

FAB-U-LOUS!! My fiance' thought I was a gourmet chef. Though, I must admit that I added my own little touch as I always do. I used fillets instead of the whole flounder and in the crab mixture...

Very good recipe, though I must say, I am a Marylander and didn't have "Cajun" seasoning, so I used Old Bay instead. I also omitted the 1/2 large onion chopped. It takes awhile to chop all the...

I used tilapia filets instead, and rolled them up like jelly rolls and secured with toothpicks. You can then cut them into circles for a nice presentation or serve as-is. This got rave reviews...

Therese I thank you! Thank you thank you! Please allow me describe my version of your delicious dinner: I used sockeye salmon, 1 lb skin-on fillet. I also brushed the fish on all sides w lemon-p...

WOW! This recipe was absolutely delicious!! The only difference from actual recipe was that I used filets because that was what I had. I didn't top a filet with another I just topped the filet w...

This was wonderful. I did use fillets instead of whole flounder. I sandwiched the filling between 2 fillets and it was fabulous. Will definitely make again (and I am not a huge seafood eater!)

This is my favorite dish at a seafood restaurant and have been trying to find a recipe as good as theirs. This is it! I used whitefish instead of flounder and imitation crab instead of real. It ...

This was excellent! My whole family loved it! This could be served to guests it was so good. I'm not a fish lover but I thought this was great! Will make again and again.