Recipe courtesy of Jeanne Steinhilber

Stuffed Flounder

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  • Level: Intermediate
  • Yield: 6 servings
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6 flounder fillets, 9 ounces each


White pepper

24 ounces Lynnhaven Crab Stuffing, recipe follows

1 cup toasted bread crumbs


1/4 cup melted butter

2 tablespoons to 1/4 cup water

Parsley leaves, for garnish

Lemon wedges, for garnish

Lynnhaven Crab Stuffing:

14 ounces blue crab backfin crabmeat

1 5/8 ounces blue crab claw meat

1 egg, beaten

1 1/4 ounces high quality mayonnaise, by volume

3/8-ounce apple cider vinegar

1 1/4 teaspoons sugar

Dry Ingredients:

3/8 teaspoon Old Bay seasoning

1/8 teaspoon salt

Pinch white pepper

1 1/4 teaspoons all-purpose flour

1 1/4 teaspoons cornstarch

1/8 teaspoon cayenne pepper

1 1/4 teaspoons dry mustard

1 1/4 teaspoons dry parsley flakes

1 cup Japanese bread crumbs (panko)


  1. Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.

Dry Ingredients:

  1. Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately. 
  2. Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.
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