Description

A buttery, lemony southern crab stuffed flounder recipe that balances rich crab flavor with bright citrus zing. Easy to prepare and perfect for an impressive weeknight seafood meal.

Ingredients

Scale

4 flounder fillets (about 6 oz / 170g each), skinless and boneless
1 cup fresh lump crab meat (150g), drained if canned
½ cup panko breadcrumbs (60g)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional but recommended)
2 cloves garlic, minced
2 stalks green onions, finely chopped
1 teaspoon Old Bay seasoning
2 tablespoons butter, melted
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray.
Pat the flounder fillets dry with paper towels to help the stuffing stick better.
In a medium bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, chopped green onions, lemon juice, lemon zest, Old Bay seasoning, salt, and pepper. Gently fold together with a spatula, keeping crab lumps intact. Mixture should be moist but hold together when pressed.
Place each fillet flat on a cutting board. Using a sharp knife, slice horizontally through the middle without cutting all the way through to create a pocket. Season both sides lightly with salt and pepper.
Spoon about ¼ cup of crab stuffing into each fillet pocket. Gently press down to secure. Use toothpicks if needed.
Place stuffed fillets in the baking dish. Drizzle melted butter evenly over the top.
Bake for 15-20 minutes until fish is opaque and flakes easily, and stuffing is golden on top.
Remove from oven and sprinkle with fresh chopped parsley. Serve immediately with extra lemon wedges.

Notes

Zest the lemon before juicing and add zest to the stuffing for extra brightness. Use fresh lump crab meat for best texture. If crab mixture is too wet, add more breadcrumbs. Watch oven closely after 15 minutes to avoid overcooking. For a crispy topping, broil for 1-2 minutes but watch carefully. Let fish rest a few minutes after baking to set stuffing.

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Category: Main Course
Cuisine: Southern American

Nutrition

Serving Size: 1 stuffed flounder f
Calories: 320
Sodium: 480
Fat: 12
Carbohydrates: 10
Fiber: 1
Protein: 35

Keywords: crab stuffed flounder, southern seafood recipe, lemon crab stuffing, easy seafood dinner, baked flounder, Old Bay seasoning, zesty lemon seafood