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    Home » Recipes » Seafood Recipes

    Crab Stuffed Flounder Recipe

    Published: May 10, 2022 by Chef Dennis Littley

    18.2K shares
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    4.83 from 92 votes
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    My Crab 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. One of my other favorites is my baked seafood casserole.

    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!

    Table of Contents:

    • Ingredients to make Stuffed Flounder?
    • WHAT TYPE OF CRAB MEAT CAN I USE?
    • What other types of fish can I stuff with Crab Imperial?
    • How do I make Imperial Sauce?
    • How do I make Crab Stuffed Flounder?
    • Recipe FAQ’s
    • More Crab Meat Recipes You’ll Love!
    • Crab Stuffed Flounder
      • Ingredients
        • Ingredients
        • Imperial Sauce
      • Instructions
      • Nutrition

    Ingredients 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 up the 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 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 is Blue Crab from the east coast and gulf of the US.

    • 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 Crab 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!

    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • Lobster stuffed with crab Imperial
      Lobster Stuffed with Crab Imperial
    • Famous Lump Crab cake on a glass plate with a salad on the side
      Restaurant-Style Jumbo Lump Crab Cakes
    • overhead view of crab meat stuffed shrimp on a white plate with cocktail sauce and lemons
      Crab Stuffed Shrimp

    Did you make this? Please RATE THE RECIPE below!

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    overhead view of stuffed flounder on a white plate with lemon circles
    Print Recipe Save Saved!
    4.83 from 92 votes

    Crab 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 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 741kcal
    Author: Chef Dennis Littley

    Ingredients

    Ingredients

    • 16 ounces crab meat lump or jumbo lump
    • 24 ounces flounder fillets
    • 2 Tablespoons melted butter

    Imperial Sauce

    • ½ cup mayonnaise
    • 1 large egg lightly whipped
    • 1 tsp fresh lemon juice
    • 1 teaspoon sugar
    • 1 tsp Italian parsley finely chopped
    • 1 teaspoon old bay seasoning
    • old bay sprinkle on top of the flounder before baking.
    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) and a sprinkle of old bay or paprika. 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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

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      Easy Flounder Francaise Recipe
    • Pan seared tilefish with lemon butter sauce on white plate.
      Pan-Seared Tilefish Recipe
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      Baked Garlic Butter Tilapia
    • garlic butter salmon with broccoli and potatoes on a white plate
      Baked Garlic Butter Salmon

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Dayle Brignac

      November 26, 2019 at 4:20 pm

      I am looking forward to trying your flounder dish. I live on Galveson Island and fish a lot. Yesterday you can guess what type of fish i caught. I will let you know how much I do r don’t enjoy it. Look forward to trying some of your other reciptes.
      Dale

      Reply
    2. Nikki $

      August 25, 2019 at 9:09 pm

      5 stars
      It was awesome! My husband loved it. Did tweaked it a bit. I put salt, pepper and old bay on all the fillets. Then topped it with Italian seasoning. Most recipes don’t have enough seasoning for my hubby and I. We also baked it covered for 20 minutes then uncovered it for 5-7 minutes to brown the top this helped keep the fish moist. Thanks for sharing. Will cook again. I also used imitation crab meat that’s what I had available.

      Reply
    3. Andy

      April 08, 2018 at 10:36 pm

      5 stars
      Tried 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!

      Reply
    4. Mike Miroux

      November 27, 2017 at 8:00 pm

      5 stars
      Chef,

      I followed you recipe last night and it was delicious! Everyone loved it! Thanks for the recipe! Keep them coming!

      Mike

      Reply
      • Chef Dennis Littley

        November 27, 2017 at 8:16 pm

        I’m happy to hear you enjoyed the stuffed flounder Mike! Thanks so much for letting me know.

        Reply
    5. George Sarricueta

      July 17, 2017 at 6:11 pm

      how long can i keep the stuffing of the stuff flounder in the fridge and freezer??

      Reply
      • Chef Dennis Littley

        July 17, 2017 at 6:27 pm

        I 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.

        Reply
    6. Robbin

      July 25, 2014 at 9:09 am

      Chef 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.

      Reply
      • Chef Dennis Littley

        July 25, 2014 at 10:19 am

        hi 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.

        Reply
    7. angela@spinachtiger

      August 21, 2011 at 9:15 am

      I 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.

      Reply
      • admin

        August 21, 2011 at 10:26 am

        Hi 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!

        Reply
    8. Lin Ann

      July 24, 2011 at 1:18 pm

      I 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!!!

      Reply
    9. Maranda

      June 07, 2011 at 8:42 pm

      Oh 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!

      Reply
    10. Gloria

      June 06, 2011 at 12:13 am

      I love this Dennis, look delicious! gloria

      Reply
    11. Kate@Diethood

      June 03, 2011 at 4:43 am

      I always love all your seafood creations… this flounder sounds fantastic!
      Great post chef, very informative…and as always, a beautiful recipe!

      Reply
    12. Kim - Liv Life

      June 03, 2011 at 3:30 am

      Another 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!

      Reply
    13. kita

      June 03, 2011 at 2:14 am

      I 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).

      Reply
    14. Julie M.

      June 03, 2011 at 1:07 am

      Now 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.

      Reply
    15. The Mom Chef

      June 03, 2011 at 12:55 am

      This 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.

      Reply
    16. Elin

      June 03, 2011 at 12:40 am

      Hi 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

      Reply
    17. kankana

      June 02, 2011 at 11:32 pm

      You 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 🙂

      Reply
    18. Torviewtoronto

      June 02, 2011 at 9:34 pm

      this is a delicious summer dish corn looks fabulous with the fish and sauce

      Reply
    19. Kate

      June 02, 2011 at 8:38 pm

      Dennis, 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…

      Reply
    20. Baking Serendipity

      June 02, 2011 at 8:34 pm

      Congratulations 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!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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