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    Ask Chef Dennis » Recipes » Main Meals » Seafood » Crab Meat Stuffed Flounder Recipe

    Crab Meat Stuffed Flounder Recipe

    Published: May 10, 2022 · Modified: May 10, 2022 by Chef Dennis Littley · 68 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.38 from 24 votes
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    My Crab Meat Stuffed Flounder Recipe is the ultimate restaurant-quality dish that you can make in your own kitchen.

    Sweet crab meat blended with an easy-to-make imperial sauce stuffed between fillets of ocean-fresh flounder couldn’t be easier to make. Whether it’s for your next dinner party or date night be prepared to impress your guests with this delicious seafood dish.

    Stuffed flounder on a white plate with asparagus and lemons

    One of the most popular dishes on my restaurant menu at the Jersey shore was flounder stuffed with crab imperial.

    If you were a seafood lover my stuffed flounder was at the top of the list of choices.

    overhead view of stuffed flounder and asparagus on a white plate with lemon circles

    The secret is in the imperial sauce, which takes 3-5 minutes to make. And that same sauce mixed with crab meat can be used to make Crab Cakes, Crab Imperial, Stuffed Lobster, and so much more!

    What do I need to make Stuffed Flounder?

    ingredients to make stuffed flounder

    Let’s start by gathering the ingredients we need to make Stuffed Flounder. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    *My choice of crabmeat is always from blue crabs, and while I do love fresh flounder fillets, frozen is definitely acceptable.

    WHAT TYPE OF CRAB MEAT CAN I USE?

    The source of the crab meat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Claw.

    • Jumbo lump crab meat
    • Lump crab meat
    • Backfin crab meat
    • Claw crab meat
    • Imitation crab meat

    What other types of fish can I stuff with Crab Imperial?

    If you want the same type of presentation, fish fillets that are thin work best.

    • Tilapia
    • Sea Bass
    • Sole
    • Turbot

    But any fish can be topped with crab imperial. The stuffing doesn’t have to go between the fillets, it can simply go on top of the fish before baking.

    How do I make Imperial Sauce?

    ingredients for imperial sauce in one bowl, with the finished sauce in another bowl

    The first step is making the imperial sauce for the crab meat. In a small bowl mix all the ingredients for the imperial sauce together until well blended.

    finished crab imperial mix in glass bowl

    Gently blend the sauce into the crab meat, don’t add it all in, in case you don’t need quite that much sauce.

    How do I make Stuffed Flounder?

    four images showing how to make stuffed flounder
    • Place a small piece of flounder on the sheet pan. This will be the placeholder for the crab meat.
    • Add four ounces (or more) of the crab imperial mixture on top of each fillet.
    • Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look 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 a squeeze of lemon juice. This will help keep the stuffed flounder moist, and if you’re feeling really decadent, brush 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!

    *You can also make the stuffed flounder in individual au gratin style baking dishes.

    cooked stuffed flounder on a small sheet pan

    Bake the Flounder stuffed with crab meat at 350 degrees F for 25-30 minutes or until you reach an internal temperature of 165 degrees.

    *If you want the top to be extra brown make the last minutes under the broiler.

    overhead view of stuffed flounder on a white plate with lemon circles

    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.

    Recipe FAQ’s

    What is Crab Imperial?

    Crab Imperial is a classic American dish made with crabmeat that has been combined with an imperial sauce made with mayonnaise, egg, lemon juice and old bay seasoning. It is used as a stuffing for various seafood and can be baked in small shallow baking dishes or decorative shells. No bread is used in crab imperial!

    What temperature should stuffed flounder be cooked to?

    The flounder itself can be cooked to 140 degrees, but the imperial crab meat stuffing needs to reach 165 degrees to be safe because it contains raw egg.

    Is Flounder the same as Fluke?

    Flounder as known as winter flounder faces right with its mouth up. Fluke is also known as summer flounder faces left with its mouth up. The flavor of both fish is mild and very similar. Some say the texture of fluke is better.

    More Crab Meat Recipes You’ll Love!

    • Maryland Style Jumbo Lump Crab Imperial
    • Lobster Stuffed with Crab Imperial : The perfect date night dinner
    • Restaurant-Style Jumbo Lump Crab Cakes
    • Crab Imperial Stuffed Lobster, Shrimp and Mushrooms for Holiday Entertaining

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    overhead view of stuffed flounder on a white plate with lemon circles
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    4.38 from 24 votes

    Crab Meat Stuffed Flounder

    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?
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 741kcal
    Author: Chef Dennis Littley

    Ingredients

    Ingredients

    • 8 ounces crab meat lump or jumbo lump
    • 12 ounces flounder fillets
    • 2 Tablespoons melted butter

    Imperial Sauce

    • ½ cup mayonnaise
    • 1 large egg lightly whipped
    • 1 squeeze of fresh lemon juice
    • 1 teaspoon sugar
    • 1 teaspoon old bay seasoning
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • 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 a small piece of flounder in the bottom of your baking dish, and place half of your crab imperial mixture on top of each fillet.
    • Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look 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!

    Nutrition

    Calories: 741kcal | Carbohydrates: 4g | Protein: 45g | Fat: 59g | Saturated Fat: 15g | Cholesterol: 259mg | Sodium: 1938mg | Potassium: 533mg | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 13.8mg | Calcium: 110mg | Iron: 1.8mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Bernice

      May 17, 2022 at 4:08 pm

      Wow, I can see why this dish was so popular. The fish baked up so tender and moist but that crab filling was the star of the show! Thanks for sharing this great recipe.

      Reply
    2. Kathy

      February 28, 2021 at 1:35 am

      5 stars
      Thanks, Chef Dennis! Hubby loved this recipe! Looks great and tastes great! Felt proud serving such a good looking dish! Will certainly make this again.

      Reply
    3. Robert

      January 20, 2021 at 4:23 pm

      Trying it out today chef but using crawfish tails instead of crab meat. Let ya know how it turns out.1

      Reply
    4. Peggy Scott

      July 31, 2020 at 1:40 pm

      Delicious, I loved it!

      Reply
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