📝 About This Recipe
This elegant seafood bake features delicate, buttery flounder fillets wrapped around a rich, Maryland-style jumbo lump crab stuffing. The mild sweetness of the fish perfectly complements the savory, Old Bay-spiced crab filling, creating a restaurant-quality dish that feels like a celebration of the Atlantic coast. Finished with a golden breadcrumb crust and a hint of lemon butter, it is a sophisticated yet comforting masterpiece for any dinner party.
🥗 Ingredients
The Flounder
- 4 large Flounder Fillets (about 6-7 oz each, skinless)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Paprika (for color)
- to taste Kosher Salt and Black Pepper
Crabmeat Stuffing
- 1 pound Jumbo Lump Crabmeat (drained and picked over for shells)
- 1/4 cup Mayonnaise (high quality, like Hellmann's)
- 1 large Egg (beaten)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Celery (minced very finely)
- 1/3 cup Panko Breadcrumbs
Topping & Garnish
- 1 tablespoon Unsalted Butter (melted)
- 2 tablespoons Panko Breadcrumbs (for the crunch)
- 1 whole Lemon (cut into wedges for serving)
- 1 tablespoon Fresh Chives (minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a large glass or ceramic baking dish with butter or non-stick spray.
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2
In a medium mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and minced celery until smooth.
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3
Gently fold the jumbo lump crabmeat and 1/3 cup of panko breadcrumbs into the wet mixture. Use a rubber spatula and be careful not to break up the large lumps of crab; you want those beautiful chunks intact.
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4
Pat the flounder fillets dry with paper towels. Season both sides lightly with salt and black pepper.
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5
Lay the fillets flat on a clean work surface with the side that had the skin facing up (this ensures the prettier side is on the outside).
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6
Divide the crab mixture into four equal portions. Place a mound of stuffing in the center of each fillet.
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7
Carefully fold the ends of the flounder over the crabmeat. If the fillets are long enough, you can roll them; if they are wider, simply tuck the thin tail end under. Secure with a toothpick if necessary.
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8
Place the stuffed fillets in the prepared baking dish, seam-side down. Arrange them so they aren't crowded.
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9
Drizzle the melted butter over the tops of the fish and sprinkle with a pinch of paprika for a beautiful golden-red hue.
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10
In a small bowl, mix the remaining 2 tablespoons of panko with 1 tablespoon of melted butter. Sprinkle this mixture over the top of each stuffed fillet.
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11
Bake for 20-25 minutes. The fish should be opaque and flake easily with a fork, and the crab stuffing should reach an internal temperature of 145°F.
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12
Switch the oven to 'Broil' for the last 1-2 minutes if you want a deeper golden brown crust on the breadcrumbs, but watch it closely to prevent burning.
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13
Remove from the oven and let rest for 3 minutes. Garnish with fresh chives and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use 'Jumbo Lump' crabmeat if your budget allows; the large pieces provide a much better texture than 'Special' or 'Backfin' grades. Do not over-mix the stuffing; keeping the crab lumps whole is the hallmark of a professional-grade seafood bake. If your flounder fillets are very thin, you can stack two fillets with stuffing in between rather than rolling them. Always pat the fish dry before seasoning; moisture is the enemy of a good sear or bake and can lead to a soggy texture. Check for shells in the crabmeat by gently spreading it out on a baking sheet before mixing; it's easier to spot them there than in a bowl.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a lightly oaked Chardonnay to cut through the richness of the crab. Serve alongside roasted asparagus with hollandaise sauce for a classic steakhouse feel. A side of wild rice pilaf or buttery smashed Yukon Gold potatoes soaks up the extra lemon-butter juices perfectly. A simple arugula salad with a light lemon vinaigrette provides a refreshing peppery contrast to the sweet seafood.