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Crispy Baked Stuffed Flounder Recipe with Creamy Crab Herb Filling

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A quick and easy recipe featuring tender flounder fillets stuffed with a creamy crab herb filling, topped with a crispy panko and Parmesan crust. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 4 medium-sized flounder fillets (about 6 oz / 170 g each), skin removed and patted dry
  • 8 oz (225 g) lump crab meat, drained well
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh dill
  • 1 tablespoon chives
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ cup (50 g) panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly oil or line a baking dish with parchment paper.
  2. In a medium bowl, combine lump crab meat, softened cream cheese, mayonnaise, parsley, dill, chives, minced garlic, lemon zest, and lemon juice. Season with salt, pepper, and optional cayenne. Mix gently to keep crab lumps intact.
  3. Lay flounder fillets on a clean surface. Spread about 2 tablespoons of crab filling onto each fillet, leaving a small border around edges.
  4. Roll or fold fillets carefully to encase the filling. Place each stuffed flounder seam-side down in the prepared baking dish.
  5. In a small bowl, mix panko breadcrumbs and grated Parmesan. Brush tops of stuffed flounder lightly with olive oil, then sprinkle breadcrumb mixture evenly over the top, pressing gently to adhere.
  6. Bake for 15-20 minutes until fish is opaque and flakes easily, and topping is golden brown and crunchy. Watch closely after 15 minutes to avoid burning.
  7. Optional: Broil for 1-2 minutes at the end for extra crunch, watching carefully to prevent burning.
  8. Rest for 5 minutes after baking to let flavors settle and filling set.
  9. Serve warm with a wedge of lemon and optional fresh green salad or roasted vegetables.

Notes

Pat crab meat dry to avoid soggy filling. Be gentle when rolling fillets to prevent tearing. Keep crab filling cool until stuffing. Dry fish fillets thoroughly for a crispy crust. Rotate pan halfway through baking if oven heats unevenly. Olive oil brush helps crust brown beautifully. For gluten-free, substitute panko with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and omit Parmesan.

Nutrition

Keywords: flounder, stuffed fish, crab filling, baked fish, seafood recipe, quick dinner, creamy crab, crispy crust

Find it online: https://tempotaste.com/crispy-baked-stuffed-flounder-recipe-with-creamy-crab-herb-filling-easy-and-perfect/