One of my favorite restaurant-style dishes will always be stuffed flounder. And It's easier to make than you think. Why not turn dinner into a special occasion with this delicious recipe?
If you want a delicious and easy to make restaurant style dish for your next date night, look no further than my Stuffed Flounder Recipe!
Wegman’s is laid out a little differently which makes my shopping more of a crisscross pattern. Produce first, but all the meats and seafood along with the bakery are on the right, everything else in the store to the left…..of course that means as a creature of habit, I pick up almost all of my produce first, then move on to groceries, dairy, and finally onto meats and seafood, with one last stop at produce to pick up any fresh herbs or veggies to go with the proteins I just picked out.
Wegman’s is a huge store, and it’s a good hour and a half before I’m out of there, you know some marketing guy is doing a happy dance when he hears that news….you see the more time you spend in the store, the more you buy!
I’m really lucky to have such a great selection of fresh seafood this close to home, and it is hard to decide some days. I like to vary my selection, but my wife does love flounder, and this time of year it’s coming from Iceland (our local flounder is still a few months away). As I walked away with my flounder for the night, I saw the jumbo lump…..sigh, it was back! What’s a chef to do!
Of course I picked up a pound of that beautiful fresh Maryland crab meat, although a bit pricey it would make 2 good dinners which makes it an economical choice vs dining out (that’s the logic I try to use whenever I spend that much for seafood), and of course it was a special occasion. My wife passed her Praxis exams as a Reading specialist! I had told her I would take her out to celebrate but when I saw that beautiful crab meat I decided to make something special instead!
To say she was overjoyed with the meal would have been an understatement, the Stuffed Flounder was the perfect meal to celebrate her success and would be one we would be revisiting! The nice thing about this dish is that it can be prepped ahead of time, so the only work you really have to do is pop it in the oven when your guests arrive. I hope you enjoy it as much as we did!
If you’ve tried my stuffed flounder recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
One of my favorite restaurant-style dishes will always be stuffed flounder. And It's easier to make than you think. Why not turn dinner into a special occasion with this delicious recipe?
- 8 ounces crab meat lump or jumbo lump
- 12 ounces flounder fillets 4 large fillets
- 2 Tablespoons melted butter
- 1/2 cup mayonnaise
- 1 large egg lightly whipped
- 1 squeeze of fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon old bay seasoning
- In a small bowl mix all the ingredients for the imperial sauce together until well blended.
- Gently blend the sauce into the crab meat, don't add it all in, in case you don't need quite that much sauce.
- Place two large fillets of flounder in your baking dish, and place half of your crab imperial mixture on top of each fillet.
- Take the remaining two fillets and split them in half, placing one-half on each side of the stuffing, leaving the top visible. It will great as it browns, and you want your guests to see all of that lovely crab meat!
- Place a little water in the pan with your stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant). It's definitely worth the extra effort!
- Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It's important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
- Serve with your favorite side dish and sit back and enjoy!
More recipes from my site
How to make a Broiled Seafood Combination featuring Clams Casino- Ligurian Seafood Stew with a Basil Saffron Cream Sauce
- My Famous Jumbo Lump Crabcakes – Easy and Delicious
- How to Make Shrimp Scampi Ravioli – Date Night Dinners
- Classic Chicken Marsala Recipe – The Perfect Date Night Dinner
- Lobster Stuffed with Crab Imperial : The perfect date night dinner
Andy says
April 8, 2018 at 10:36 pmTried this tonight! I worked in a cape cod restaurant during college and I was trying to remember how to prepare this old stand by. You recipe was closest… the only difference was I turned up the oven to 400, and checked it at 10 minutes… 12 minutes later it was done… The imperial sauce was SPOT ON! THANKS!
Mike Miroux says
November 27, 2017 at 8:00 pmChef,
I followed you recipe last night and it was delicious! Everyone loved it! Thanks for the recipe! Keep them coming!
Mike
Chef Dennis Littley says
November 27, 2017 at 8:16 pmI’m happy to hear you enjoyed the stuffed flounder Mike! Thanks so much for letting me know.
George Sarricueta says
July 17, 2017 at 6:11 pmhow long can i keep the stuffing of the stuff flounder in the fridge and freezer??
Chef Dennis Littley says
July 17, 2017 at 6:27 pmI wouldn’t keep it more than 2 days. It’s also going to start getting runny the longer it sits. You can freeze it but freezing crabmeat is the best thing for it. It will make it stringy.
Robbin says
July 25, 2014 at 9:09 amChef Dennis – this dish looks scrumptious. But I would like to try this with chilean sea bass stuffed with the crab imperial. Will I need to soak the fish in water so that it will not dry out? Also, would you recommend just salt and pepper on the fish. I don’t want to take away from the crab imperial, but I do want to enhance the flavor of the chilean sea bass.
Chef Dennis Littley says
July 25, 2014 at 10:19 amhi Robbin,
I don’t think you need to soak the fish, the stuffing should help keep it moist, but when baking it I would add a little water to the bottom of the pan to help keep it moist. As for seasonings with the imperial as the stuffing I would keep the seasoning mild just using a little olive oil and salt and pepper on the fish.
angela@spinachtiger says
August 21, 2011 at 9:15 amI grew up in Pennyslvania (Harrisburg) eating blue crab and lots of stuffed flounder. This takes me back to that great seafood that we don’t have here in Nashville. Glad i found your site. Congratulations on the changes.
admin says
August 21, 2011 at 10:26 amHi Angela, I’m so glad you stopped by! I do take for granted all the wonderful fresh seafood we have in the area, and my wife loves it! Hope all is well in Nashville!
Lin Ann says
July 24, 2011 at 1:18 pmI had stuffed flounder while on vacation and I now want to make it at home. So guess where I looked first – your blog. And here it is! I knew I could count on you!!!
Maranda says
June 7, 2011 at 8:42 pmOh my goodness! Stuffed flounder is one of my favorite things to get at Red Lobster. I can't wait to try this!!! I pinned it on pinterest so I won't forget!
Thanks for the great information as well!
Gloria says
June 6, 2011 at 12:13 amI love this Dennis, look delicious! gloria
Kate@Diethood says
June 3, 2011 at 4:43 amI always love all your seafood creations… this flounder sounds fantastic!
Great post chef, very informative…and as always, a beautiful recipe!
Kim - Liv Life says
June 3, 2011 at 3:30 amAnother wonderful post Dennis! That corn has me thinking summer… while you have the hot weather I'm dreaming of, I've still got long sleeves. No socks though! I have to admit it's really been beautiful in the day time, but I could still do with a few more degrees. We do our corn on the grill as well and I'm eager to get some.
Love the twitter info… I'm still wading those waters and probably not using it as well as I could be!
kita says
June 3, 2011 at 2:14 amI knew about tweetdeck – but I had no idea about all the other links you included in this weeks ask Dennis! I can't wait to check it all out.
Stuffed flounder is a family favorite. My daddy always makes it for the holidays in the winter. I've been looking for a recipe to challenge him (the best way we bond).
Julie M. says
June 3, 2011 at 1:07 amNow that is truly a Mid-Atlantic treat! Just beautiful Dennis. Great advice as well. I definitely check out Path.com and foodspotting; they sound like great sites.
The Mom Chef says
June 3, 2011 at 12:55 amThis recipe got bookmarked for sure. I can well imagine that Mrs. Chef would prefer to eat at home with this amazing meal instead of be taken out. Bravo, Chef, bravo.
Elin says
June 3, 2011 at 12:40 amHi Piggy Chef….Congrats to Mrs.Dennis for passing her exam 🙂 Your dish makes me salivate …Stuffed flounder with crab meat…gosh..who wouldn't want to marry a Chef ? LOL! Thanks for sharing the recipe…I can substitute flounder with other fish I guess ,since we don't have it over here 🙁
I always find your ' Ask Chef Dennis ' so valuable. So much to learn from you. Thanks for being our Rock in our blogging world 🙂
I will be submitting my best recipe to Nancy end of June 🙂
Have a great weekend,
Elin
kankana says
June 2, 2011 at 11:32 pmYou are so right.. wonder what we would have done without all these social media.
About that fish .. I never had this fish before but it looks SO SO SO creamy .. just wanna grab that plate 🙂
Torviewtoronto says
June 2, 2011 at 9:34 pmthis is a delicious summer dish corn looks fabulous with the fish and sauce
Kate says
June 2, 2011 at 8:38 pmDennis, that fish looks magnificent. I've got some crabmeat from TJ's in the fridge so all I've got to do is get the flounder…
Baking Serendipity says
June 2, 2011 at 8:34 pmCongratulations to your wife! This celebratory dish looks fantastic, and while I know the fish is the main star, I can't help but drool over that grilled corn. Yum!
sensiblecooking says
June 2, 2011 at 8:14 pmThat flounder with crab center just looks simply delis. ANd you are right it is far better than dining out.
Jennifurla says
June 2, 2011 at 4:16 pmI always make sure to follow every follower!
Pachecopatty says
June 2, 2011 at 3:14 pmHi Chef Dennis, thanks for sharing another one of your wonderful inspired recipes, we need to eat more fish and I have no excuses we have a great fish department at Whole Paycheck 5 minutes from our house. My son is helping me learn how to use Twitter, he tweeted for me where we were for dinner last night and what we were going to eat. I had to laugh because it looked like I knew what I was doing….Congrats to your wife on her accomplishment, I'm sorry I don't know her name, sounds kind of impersonal, oh well, take care;-)
A SPICY PERSPECTIVE says
June 2, 2011 at 1:18 pmI haven't had stuffed flounder in ages–it looks so yummy!
And great tips, I hadn't heard of Tweet Karma. 😉
Happy When Not Hungry says
June 2, 2011 at 12:04 pmGreat post! This flounder and corn looks delicious and like the perfect summer meal!
spcookiequeen says
June 2, 2011 at 3:38 amChef I think you just made my head spin around with all those things you can do with twitter. I almost forget about this great flounder dish you made. I love fish stuffed with crab, sound perfect to me. Hope you are having a great week and not working too hard.
-Gina-
Angela@RecipesFromMyMom says
June 2, 2011 at 3:30 amStuffed flounder is the first dish my husband made for me when we started dating. I was so impressed with his cooking that it took me weeks to get my courage up to cook for him. Lovely dish Chef.
Free Spirit Eater says
June 2, 2011 at 2:43 amCongratulations to your wife on passing the exam! And the stuffed flounder makes me wish I had ordered that instead of the yellow fin tuna steak I had. The twitter thing, yea I follow everyone who follows me, so it's quite rude when they unfollow, I thought I was the only one annoyed by it, but when it happens it makes me wonder, "what did I do wrong?" or maybe that part is just me lol. Thanks for sharing Chef!
Betty @ scrambled henfruit says
June 2, 2011 at 2:38 amWegman's is my absolute favorite place to shop. 🙂 (You have to realize that I live in a place that doesn't have a Whole Foods or a Trader Joes.) Sigh. Your flounder dish looks fantastic- the crab is pricy but totally worth it. Congratulations to your wife!
skip to malou says
June 2, 2011 at 2:34 amWhat a beautiful dinner plate this is. It speaks "Let's CELEBRATE!" I would prefer to have this plate (it makes it more special) than go out. Congratulations to your wife, Thank you for the tips and etiquette re: blogosphere.
xo,
Malou
a. maren says
June 2, 2011 at 2:15 amoh i am so very jealous of your wide selection of fresh seafood! i could eat all of this in one bite. it looks fantastic. thanks chef!
Jen says
June 2, 2011 at 12:36 amI'm with you – I LOVE to grocery shop! I have to steer clear of the store unless it's time to grocery shop or I spend way too much. Especially at the specialty cheese counter… Congratulations to your wife!
Wendy Irene says
June 1, 2011 at 6:39 pmCongratulations to your wife her Praxis exams!!!
Pretend Chef says
June 1, 2011 at 6:11 pmForget heading out to Red Lobster for dinner. I will need to bookmark this page so I can surprise my guy with a romantic dinner in. Amazing! I really love shopping too and enjoy seeing the new products on the market and thinking about ways to use them.
Adora's Box says
June 1, 2011 at 5:56 pmI almost wasn't able to read the Ask Chef Dennis part because I could't get past your flounder photo. I love fish and seafood and this just looks like the sort of food that is going to be my favourite once I've tasted it. Good tips on social networking. I could only cope with a few. A bit challenged in that area 🙂
Michael Toa says
June 1, 2011 at 4:54 pmOh Chef! That looks so, so good. I haven't had fish for a while and really need to visit the fishmonger at the coast here.
Have a nice a day.
RavieNomNoms says
June 1, 2011 at 3:12 pmOh wow look at that! That lump crab meat is just to die for…I would ask for that any night of the week in a heartbeat!
I miss Wegmans SO much! They don't have them here in the New England and it makes me so depressed. I know what you mean about being methodical about your shopping. I am the same way!
Drick says
June 1, 2011 at 3:01 pmgosh yes, your wife is right, nothing better than fresh flounder and stuffed is just how we like to do it… we have to find something to do with all the crabmeat and shrimp down here right???? always like a good sauce too, imperial is one of the easiest and is mighty tasty for seafood… yup, she knows a thing or two, better keep her
Cooking Creation says
June 1, 2011 at 2:18 pmYou are so right about the layout of most grocery stores; I have never thought about that before! Congrats to your wife on passing the Praxis! This stuffed flounder sounds so good! A perfect meal for a special occasion! Thanks for sharing 🙂
Katrina {In Katrina's Kitchen} says
June 1, 2011 at 1:52 pmCongrats to your wife for passing her Praxis! I'm a Reading Specialist too! 🙂 It is SO rewarding to see a child celebrate the little advances in reading under your direction! Kudos to her!
Tiffany says
June 1, 2011 at 1:43 pmGrocery shopping totally destresses me too! 😀
anniebakes says
June 1, 2011 at 1:28 pmGreat tips Chef and that flounder looks spectacular!! anne
Mari says
June 1, 2011 at 1:27 pmFlounder!!!! I love this dish; it came out perfect and mouthwatering. My dad used to love this fish. I will save this recipe, thanks Chef Dennis. As for the social media etiquette, I totally agree.
Hasta Pronto 🙂
Jenn says
June 1, 2011 at 12:57 pmI'm so envious of your wonderful seafood selection!! The stuffed flounder looks wonderful! Love the imperial sauce 🙂
Pegasuslegend says
June 1, 2011 at 12:43 pmthis is a keeper, we eat tons of flounder in Florida, I usually stuff it but this is different never used the mayo.. cant wait to try book marking!
Boulder Locavore says
June 1, 2011 at 12:39 pmLove reading all your seafood recipes as I never make seafood (as a locavore, we are a long way from the sea). Despite the ability to ship reliably now, I'm still twitchy about it having lived by the ocean for many years. Congrats to your wife! What an accomplishment.
Love all your resources as always. Always love finding new and interesting tools.
Megan @ Pip and Ebby says
June 1, 2011 at 12:22 pmI have to say, Chef Dennis, that I truly drool over every one of your creations….but this one?? WOW. This, I absolutely must make. Incredible! Thanks so much for sharing!!
Kate from Scratch says
June 1, 2011 at 11:58 amFantastic post, Chef Dennis! Twitter Karma is awesome. I usually go through every three months to weed out the no follow backers. haha. I'm honest to a fault, I know. 😉 Great post! Love the look of that corn…delicious! Buzzed and saved!
Federica says
June 1, 2011 at 10:02 amwowwwwwww che meraviglia!!!complimenti!baci!
Apron Appeal says
June 1, 2011 at 9:57 amWhy eat out when you have a chef for a spouse? I guess you need children at home to finish the deal…someone's got to do dishes. 😉
How many girls to you feed daily at your school? I was wondering because I remember having (not gourmet) but almost all from scratch food in my school cafeteria growing up and now all it is is pre-purchased, preservative laden, processed yuck. I want better for my kids. This is probably not my business to ask, but how much to you spend over or under what a school of the same size is spending on processed yuck?
thecompletecookbook says
June 1, 2011 at 6:28 amCongratulations to your wife Chef and what a fabulous meal to celebrate.
🙂 Mandy
purabi naha says
June 1, 2011 at 6:07 amChef Dennis, you experiment a lot with seafood. This recipe looks really yummy. I haven't experimented with flounders yet, now it's time!
Marguerite says
June 1, 2011 at 5:39 amWhat a great meal to celebrate! Flounder stuffed with crab meat is my fave and yours looks fabulous. Thanks for the great recipe and links!
The Harried Cook says
June 1, 2011 at 4:21 amCongrats to your wife on passing her exam! 🙂 This celebratory dinner looks fabulous… better than any restaurant dinner, i'm sure! This recipe sound great! Thanks for sharing 🙂
kitchenarian says
June 1, 2011 at 3:21 amThe flounder looks amazing. I would rather have a really nice meal at home than go out.
Thanks for the twitter tips.
sara @ CaffeIna says
June 1, 2011 at 3:16 amOh Chef, you are so right…social media is not going away….you should approach it as a way to get help and friends…it just takes so much time. Lately I have been very much out of the "public sphere". I know I have to go back and connect. Maybe with the summer break 🙂
Have a great week!
Claudia says
June 1, 2011 at 2:42 amI'm thinking I need to cross state lines to find some good lump meat. But what's a few borders between friends? That's how much this flounder excites me. Congrats to your wife! Exciting news!
All That's Left Are The Crumbs says
June 1, 2011 at 2:07 amWow, your fish looks incredible. My mouth is watering looking at all of that crab meat in the stuffing. I wouldn't want to go out either when this is what is being served at home.
Please pass on my congratulations to your wife on passing her exam.
Chris's Gourmet Fashion says
June 1, 2011 at 2:04 amFirst of all congratulations to the wife on her achievements. What a way to celebrate. That flounder looks mouth watering. Wish I could have that for dinner too 🙂
Lizzy says
June 1, 2011 at 1:55 amOh, Dennis, you are tempting me once again with a gorgeous fish dish. Can I come to dinner at your house??? You sure know a lot more about Twitter than I do…I am going to re-read your advice in the AM…and work on my tweets 🙂 Thanks for being our rock in this blogging world! xo