Savory Southern Crab Stuffed Flounder Recipe Easy Zesty Lemon Flavor

Posted on January 6, 2026

southern crab stuffed flounder - featured image

There’s something about the smell of a buttery, lemony seafood dish sizzling in the kitchen that instantly takes me back to my grandma’s porch in Charleston. I remember the first time she served me crab stuffed flounder—sunlight filtering through the magnolia trees, the salty breeze mingling with the scent of garlic and fresh lemon. That dish was a game-changer.

I’ve made this savory southern crab stuffed flounder with zesty lemon more times than I can count, tweaking it until it hits that perfect balance of rich crab flavor and bright citrus zing. If you love seafood that feels fancy but is actually easy to pull off, you’re going to want to keep reading.

Why You’ll Love This Savory Southern Crab Stuffed Flounder Recipe

Okay, real talk—I didn’t expect to fall so hard for a crab stuffed flounder recipe at first. But here’s why it’s totally become a staple in my kitchen:

✅ Simple yet impressive: This recipe looks like you spent hours, but it really comes together in about 40 minutes. Perfect for a weeknight when you want to impress without the stress.
✅ Flavor explosion: The zesty lemon adds just the right pop to the buttery crab stuffing, making every bite sing. It’s that perfect southern twist that keeps me coming back.
✅ Versatile and customizable: Whether you’re cooking for seafood lovers or folks who are new to crab, this dish hits the spot. Plus, it’s easy to swap ingredients if you want to mix it up.

Honestly, this crab stuffed flounder brings a bit of southern charm to my table every time. It’s the kind of meal that feels cozy and special all at once—which, if you ask me, is exactly what dinner should be.

What Ingredients You’ll Need for Savory Southern Crab Stuffed Flounder with Zesty Lemon

Here’s what I always keep on hand to whip up this southern crab stuffed flounder. Most of these are pretty common, so you might already have them lurking in your fridge or pantry.

Flounder fillets (4 fillets, about 6 oz / 170g each) — Fresh is best, but good-quality frozen works fine too. Look for skinless, boneless.
Fresh lump crab meat
Breadcrumbs (½ cup / 60g) — I use panko for extra crunch, but regular fine breadcrumbs are okay.
Mayonnaise (2 tablespoons) — Helps bind the stuffing while adding richness without heaviness.
Dijon mustard (1 teaspoon) — A subtle tang that cuts through the richness.
Fresh lemon juice
Garlic (2 cloves, minced) — Because everything’s better with garlic, right?
Green onions (2 stalks, finely chopped) — Adds a mild oniony crunch and color.
Old Bay seasoning (1 teaspoon) — The quintessential southern seafood spice mix. Trust me on this.
Butter (2 tablespoons, melted) — For richness and to keep the flounder moist.
Salt & freshly ground black pepper — To taste, but don’t be shy. Seasoning is everything!
Fresh parsley

Pro tip: I always zest the lemon before juicing it and toss that zest into the stuffing for an even brighter lemon kick. Also, if you can find it, using fresh lump crab meat from a local fish market makes all the difference. I’ve learned that the canned stuff sometimes feels a little mushy, which is not what we’re after here.

Equipment Needed

You don’t need a fancy kitchen to make this southern crab stuffed flounder. I’ve made it in everything from a tiny apartment oven to my grandma’s old stove, and it always comes out great.

Baking dish or sheet pan — I use a 9×13-inch glass or ceramic dish, but any oven-safe pan that fits the fillets works.
Mixing bowl — For combining the crab stuffing ingredients.
Small bowl — To melt and mix the butter.
Measuring spoons and cups — I’m a stickler for measuring, especially with spices.
Whisk or fork — For mixing the lemon juice, mayo, and mustard together.
Spatula — Essential for gently folding the crab meat without breaking it up too much.
Sharp knife — To butterfly the flounder fillets for stuffing (don’t worry, I’ll walk you through this).

Heads up: If you don’t have a baking dish, foil-lined sheet pans work just as well. I’ve even used disposable pans when I was cooking for a crowd.

How to Make Savory Southern Crab Stuffed Flounder with Zesty Lemon: Step-by-Step

Preheat and prep (10 minutes)
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray so nothing sticks. Pat your flounder fillets dry with paper towels to help the stuffing stick better.
Make the crab stuffing (10 minutes)
In a medium bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, chopped green onions, lemon juice, lemon zest (if using), Old Bay seasoning, salt, and pepper. Gently fold everything together with a spatula—try not to break up the crab lumps too much. The mixture should be moist but hold together when pressed.
Butterfly the flounder fillets (5 minutes)
Place each fillet flat on a cutting board. Using a sharp knife, carefully slice horizontally through the middle, but don’t cut all the way through—open it like a book. This creates a pocket for the stuffing. Season both sides lightly with salt and pepper.
Stuff the flounder (5 minutes)
Spoon about ¼ cup of the crab stuffing into each fillet pocket. Gently press it down so it stays put, but don’t overfill or the stuffing might spill out during baking. Use toothpicks to secure the edges if you feel it’s needed (I usually skip this if my knife cuts are clean).
Top and bake (15-20 minutes)
Place the stuffed fillets in your baking dish. Drizzle the melted butter evenly over the top to keep it moist and add flavor. Bake in the preheated oven for 15-20 minutes, until the fish is opaque and flakes easily with a fork. The stuffing should be golden on top and smell like a lemony, garlicky dream.
Garnish and serve (2 minutes)
Remove from oven and sprinkle with fresh chopped parsley for color and freshness. Serve immediately with extra lemon wedges on the side for squeezing.

Quick note: If your crab mixture feels too wet, add a little more breadcrumbs to help it bind. And don’t skip the lemon juice—it’s the magic that brightens everything up.

My Best Tips & Techniques for Perfect Crab Stuffed Flounder

Alright, after making this dish probably two dozen times (no exaggeration), here are the nuggets of wisdom I’ve picked up along the way.

Don’t rush prepping the crab stuffing. Take your time folding gently so you keep those beautiful lumps intact. It makes the difference between a mushy mess and a flaky, luxurious bite.
Butterfly the fillets carefully. A sharp, thin knife is your best friend here. If your fillets are thick, consider making a deeper cut, but be cautious not to slice all the way through.
Use fresh lemon juice and zest. I can’t stress this enough. Bottled lemon juice just doesn’t deliver the same brightness. I usually zest the lemon over the bowl before juicing it to catch every bit of citrusy goodness.
Watch your oven temperature. My oven runs hot, so I keep an eye on the flounder after 15 minutes. Overcooked fish is dry fish, and that’s not the vibe we want.
If you want crispy topping, broil for the last 1-2 minutes—but watch it like a hawk. That lemony crab mix can go from golden to burnt in seconds.
Let the fish rest for a few minutes after baking. It helps the stuffing set and makes slicing easier.

Personal confession: I once skipped the green onions and felt like the stuffing was missing a little zip—not just flavor, but texture too. Don’t skip them!

Ways to Mix It Up

Once you’ve nailed this southern crab stuffed flounder, why not play with some variations? Here are a few I’ve tried and loved:

Spicy Kick: Add ¼ teaspoon cayenne pepper or a splash of hot sauce to the crab stuffing. Gives it a subtle heat that wakes up the palate.
Cheesy Goodness: Mix in ¼ cup shredded sharp cheddar or Parmesan cheese to the stuffing. It melts beautifully and adds richness.
Herby Freshness: Swap parsley for fresh dill or tarragon for a different herbal note.
Swap the Crab: Substitute crab with cooked shrimp or lobster meat for a different twist. I’ve done this for a special occasion, and it’s just as delightful.
Gluten-Free Version: Use gluten-free breadcrumbs or crushed gluten-free crackers. The texture changes slightly but still super tasty.
Citrus Twist: Add a teaspoon of orange zest along with lemon zest for a more complex citrus flavor.

Heads up: If you try any wild variations, let me know—I’m always on the lookout for new ideas!

Serving Ideas & Storage for Crab Stuffed Flounder

This crab stuffed flounder is a star all on its own, but pairing it right makes the meal unforgettable.

Serve with: A simple side of garlic roasted asparagus or steamed green beans for freshness.
Starch options: Creamy grits, buttery mashed potatoes, or even a light lemon rice pilaf complement this dish perfectly.
Salad pairing: A crisp garden salad with a tangy vinaigrette balances the richness beautifully.
For a southern feast: Try it alongside collard greens and cornbread for the full experience.

Storage tips: Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days. Reheat gently in a 325°F (160°C) oven for about 10 minutes to keep the fish moist. I don’t recommend freezing leftovers since the texture of the fish changes, but if you must, wrap tightly and consume within a month.

Nutritional Info & Health Benefits

Per Serving (1 stuffed fillet)	Amount
Calories	320
Protein	35g
Carbohydrates	10g
Fat	12g
Fiber	1g
Sodium	480mg

Not gonna lie, this southern crab stuffed flounder is packed with protein thanks to the crab and fish, making it a filling meal that keeps you energized. The lemon juice adds vitamin C, and the Old Bay seasoning brings in some antioxidant spices. Just watch the sodium if you’re sensitive—it’s tasty but salty from the crab and seasoning.

For me, it’s a win because I get that seafood fix without the heaviness of fried dishes. Bonus: it’s gluten-friendly if you swap breadcrumbs, and low-carb if you adjust sides.

Final Thoughts on This Savory Southern Crab Stuffed Flounder Recipe

So that’s my go-to savory southern crab stuffed flounder with zesty lemon. I know I’ve rambled a bit, but this dish really means something to me—it’s a little taste of southern hospitality that’s elegant without being complicated. Whether you’re cooking for family, friends, or just treating yourself, it’s reliably delicious every time.

Don’t be afraid to make it yours with the variations I shared or your own spin. Cooking is personal, after all. And if you give this a try, please drop a comment below or tag me on Instagram—I love seeing your versions and swapping stories.

Happy cooking, and may your kitchen smell like buttery lemony heaven!

FAQs About Savory Southern Crab Stuffed Flounder

Q: Can I use frozen crab meat instead of fresh?

A: Absolutely! I’ve used frozen lump crab meat when fresh wasn’t available. Just thaw it in the fridge overnight and drain any excess liquid before mixing. The texture might be slightly softer, but the flavor is still great.

Q: What can I substitute if I don’t have Old Bay seasoning?

A: No worries! You can mix paprika, celery seed, a pinch of cayenne, and some black pepper to mimic Old Bay. It won’t be exact, but close enough to keep that southern seafood vibe going.

Q: How do I know when the stuffed flounder is done?

A: The fish should be opaque and flake easily with a fork. The stuffing should be golden on top and smell fragrant with lemon and garlic. If you’re unsure, the internal temperature should be about 145°F (63°C).

Q: Can I prepare this crab stuffed flounder ahead of time?

A: You can stuff the fillets and keep them covered in the fridge for a few hours before baking. Just don’t stuff them too early or the breadcrumbs might get soggy. I don’t recommend stuffing and freezing raw fish ahead—it’s best fresh.

Q: Is it okay to skip the mayonnaise in the stuffing?

A: You can, but the mayo helps bind the stuffing and adds moisture. If you want to skip it, try substituting with a little Greek yogurt or cream cheese, but expect a slightly different texture. I’ve found mayo gives the best balance.

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