Stuffed Flounder Recipe -
Stuffed Flounder Recipe
  • READY IN 50 mins

Stuffed Flounder

Recipe by  

"Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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
Jun 21, 2007

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 spread the filling between two large fillets). I also used SHRIMP instead of crab because it's all I had and I was craving a stuffed fish entreé. If you don't like crab, or you find it's just too expensive - shrimp makes an excellent substitute! In an effort to cut back on some fat/calories - I only used 2 T butter for the mixture instead of the 1/3 cup as called for. The mixture didn't seem as moist, but once it baked with the fish - it was perfect. I also used seasoned breadcrumbs and homemade cajun seasoning (salt, pepper, garlic powder, chili powder, and paprika). I mixed a little cajun seasoning in the butter I used to rub the fillets with... Awesome recipe- thanks!!!

Most Helpful Critical Review
Jan 07, 2009

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 didn't help. As a fish lover, i only can say there's a million ways to prepare a tastier flounder. I'm sorry, but i can't recommend this recipe to anyone.

Feb 02, 2003

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, I added a touch of mayo. I buttered both sides of the fillet, rolled it up with the mixture, seam side down and spinkled the top with a little Adobo and paprika. Thanks Therese.... you make me look good!!!

Dec 15, 2003

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 ingredients, but it is an easy recipe and the end result had a restaurant-quality taste.

Nov 01, 2004

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. My father-in-law doesn't like fish and even he liked this one!

Feb 23, 2009

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-parsley butter, (1/4 cup each lemon & butter w chopped fresh parsley) The stuffing I went nuts on, you may want to try this: brown the breadcrumbs in 2 Tbsp butter and put in mixing bowl, sautee onions w garlic & celery, I also added 7 oz imitation crab, (which I usually don't like!), zest of 2 lemons, 1 egg beaten, 2 Tbsp of capers. Oh yeah! After placing fish on foil lined cookie sheet i mound the stuffing on top and brush it w the rest of the butter mixture. I used lite butter all throughout, and a bit of olive oil for the sautee. Besides salt & pepper I just let the fresh flavors come through and it rocked. Couldn't have done it without your recipe though and I thank you for getting me to start a membership w this site.

Feb 20, 2009

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 with the stuffing and baked. Even my kids who normally dislike fish, they don't even care for fish sticks, LOVED this! Thanks for sharing such a great recipe!

Mar 10, 2008

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!)


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 52.3 g
  • 105%
  • Sodium
  • 446 mg
  • 18%

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

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