Entrée: United States – Crab-Stuffed Flounder

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 thin flounder fillets (5–6 oz (140–170 g) each)
8 oz (225 g) lump crab meat, picked over for shells
1 / 3 cup (80 ml) mayonnaise
1 large egg, lightly beaten
1 tsp (5 ml) Dijon mustard
1 1 / 2 tsp (7.5 ml) Old Bay seasoning (or other seafood seasoning)
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 / 3 cup (30 g) panko breadcrumbs (for the stuffing)
2 tbsp (15 g) panko breadcrumbs (for topping)
2 tbsp (30 ml) finely chopped fresh parsley, plus more for garnish
1 tbsp (15 ml) finely chopped chives or green onion
1 small celery rib, finely diced (optional)
1 small garlic clove, minced
2 tbsp (30 g) unsalted butter, melted
2 tbsp (30 ml) dry white wine or seafood stock
1 / 4 tsp (1.25 ml) sweet paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving

Show original ingredient measurements

4 thin flounder fillets (5–6 oz / 140–170 g each)
8 oz / 225 g lump crab meat, picked over for shells
1 / 3 cup (80 ml) mayonnaise
1 large egg, lightly beaten
1 tsp Dijon mustard
1 1 / 2 tsp Old Bay seasoning (or other seafood seasoning)
1 tbsp fresh lemon juice
1 tsp lemon zest
1 / 3 cup (30 g) panko breadcrumbs (for the stuffing)
2 tbsp (15 g) panko breadcrumbs (for topping)
2 tbsp finely chopped fresh parsley, plus more for garnish
1 tbsp finely chopped chives or green onion
1 small celery rib, finely diced (optional)
1 small garlic clove, minced
2 tbsp (30 g) unsalted butter, melted
2 tbsp (30 ml) dry white wine or seafood stock
1 / 4 tsp sweet paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Make the crab stuffing: In a bowl, gently combine the crab, mayonnaise, egg, Dijon, Old Bay, lemon juice, lemon zest, 1/3 cup (80 ml) panko, parsley, chives, celery (if using), garlic, a pinch of salt, and a few grinds of pepper. Fold just until combined, keeping the crab in large pieces.
Season the fish: Pat the flounder fillets dry and lightly season both sides with salt and pepper.
Fill and roll: Lay each fillet flat, darker side up. Place a mound of stuffing (about 1/4 of the mixture) near the wider end of each fillet. Roll the fillet over the stuffing toward the tail end (or fold in half if the fillets are very thin). Secure with a toothpick if needed.
Arrange and top: Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle the melted butter and the wine (or stock) over and around the fish. Sprinkle the tops with the remaining 2 tablespoons (30 ml) panko and the paprika.
Bake for 15–18 minutes, until the fish flakes easily with a fork and the stuffing is heated through (internal temperature about 145°F/63°C). For extra color, broil for 1–2 minutes at the end, watching closely.
Serve: Spoon the pan juices over the fish, garnish with additional parsley, and serve with lemon wedges.

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Make the crab stuffing: In a bowl, gently combine the crab, mayonnaise, egg, Dijon, Old Bay, lemon juice, lemon zest, 1/3 cup panko, parsley, chives, celery (if using), garlic, a pinch of salt, and a few grinds of pepper. Fold just until combined, keeping the crab in large pieces.
Season the fish: Pat the flounder fillets dry and lightly season both sides with salt and pepper.
Fill and roll: Lay each fillet flat, darker side up. Place a mound of stuffing (about 1/4 of the mixture) near the wider end of each fillet. Roll the fillet over the stuffing toward the tail end (or fold in half if the fillets are very thin). Secure with a toothpick if needed.
Arrange and top: Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle the melted butter and the wine (or stock) over and around the fish. Sprinkle the tops with the remaining 2 tablespoons panko and the paprika.
Bake for 15–18 minutes, until the fish flakes easily with a fork and the stuffing is heated through (internal temperature about 145°F/63°C). For extra color, broil for 1–2 minutes at the end, watching closely.
Serve: Spoon the pan juices over the fish, garnish with additional parsley, and serve with lemon wedges.