Crab Stuffed Flounder

Crab Stuffed Flounder

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  • 16 oz crab meat lump or
    jumbo lump
  • 24 oz flounder fillets
  • 6 tbs melted butter
  • 1/2 cup mayonnaise
  • 2 large egg lightly whipped
  • 1 tbs of fresh lemon juice
  • 2 tbs of Panko bread
  • Zest of 1/2 lemon
  • 2 tsp hot sauce of choice
  • 2 tsp dijon style mustard
  • 1 tsp Worcestershire
  • 2 tsp sugar
  • 2 tsp old bay seasoning


  1. In a small bowl mix all the ingredients for the imperial sauce together until well blended.
  2. Gently blend the sauce into the crab meat, don’t add it all in, in case you don’t need quite that much sauce.
  3. Lace 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.
  4. 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!
  5. Place a little water in the pan with your stuffed flounder to help keep them moist, top each stuffed flounder with a little melted butter.
  6. 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!