If you want a delicious and easy to make restaurant-style dish for your next date night, give my Stuffed Flounder Recipe a try, you’ll be glad you did.
One of the most popular dishes on my restaurant menu at the shore was flounder stuffed with crab imperial. Pretty much any dish including Flounder was a big hit at the Jersey Shore and adding Crab Imperial made it an easy choice for many of our guests.
What do I need 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.
WHAT TYPE OF CRABMEAT CAN I USE?
The source of the crabmeat 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
- Lump
- Backfin
- Claw
- Imitation Crabmeat
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 Stuffed Flounder?
The first step is making the imperial sauce for the crabmeat. 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.
The next step is stuffing the placing the crab imperial between the flounder fillets. It can be baked on a sheet pan or baking dish.
Or you can place the stuffed flounder in individual au gratin style baking dishes.
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!
More Recipes You’ll Love!
- Lobster Stuffed with Crab Imperial
- Salmon Stuffed with Cream Cheese and Crabmeat
- Maryland Style Crab Imperial
- Chicken stuffed with Crab Imperial wrapped in Puff Pastry
- My Famous Crab Cakes
Stuffed Flounder
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
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!
Kathy
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.
Robert
Trying it out today chef but using crawfish tails instead of crab meat. Let ya know how it turns out.1
Peggy Scott
Delicious, I loved it!