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Shrimp and Crab Stuffed Flounder

"This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare."
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1 h servings 376 cals
Original recipe yields 8 servings


  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1115 mg
  • 45%

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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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  2. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
  3. Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
  4. In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
  5. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 37
  1. 46 Ratings

Most helpful positive review

If you haven't tried this yet, you are missing out! I used canned crabmeat instead of fresh, and my family begs for this dish! We have also made it with tilapia instead of flounder, and it taste...

Most helpful critical review

The stuffing was great, but the mushroom soup and the cheddar did not seem to go. I also agree that the soup is too much, it smothers the fish when I felt a lighter zesty sauce would have fit be...

Most helpful
Most positive
Least positive

If you haven't tried this yet, you are missing out! I used canned crabmeat instead of fresh, and my family begs for this dish! We have also made it with tilapia instead of flounder, and it taste...

This was outstanding! The fish filets I had were too small to roll though so I just put the fish in the bottom of the baking dish, covered it with the stuffing and then sauce and cheese. I bak...

I gave this recipe to my sister. We were having about 12 people over for lunch. This was a huge hit. We almost ran out and we made twice as much as we needed. It has only been 3 days since we ha...

This was good. Next time I would halve the cream of mushroom soup mixture and add some cubed bread to the shrimp crab mix so its easier to roll. I would also sub a fresh parm asiago mix for the ...

This was a great recipe! The store I was at didn't have Flounder so we used Tilapia and it was great. Also used imitation crab meat, but I think it would have been tasier with canned crab meat (...

i made this recipe with a few alterations. i used a cornbread stuffing mix in addition to the listed ingredients and used a bottled alfredo sauce instead of cream of mushroom soup. try this re...

this was the best seafood recipe i have ever made. i did add 2 tbsp mayo and 5 crushed saltine crackers 1/4 tsp worchestsire sauce and 1'4 tsp dry mustard in the stuffing mix. kinda mixed the re...

This was quick and easy!The only thing I did different was I did not wrap the fish. I just laid the shrimp and crab mixture on top. I also did not use cheese. I was trying to keep it low fat. Ev...

I am a flounder fanatic and absolutely fell in LOVE with this recipe when I seen it. I made it for my husband for our anniversary dinner and we were both absolutely delighted with how good it w...