How Long Do I Cook Stuffed Flounder

This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

pinterest image for stuffed flounder

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.

restaurant style stuffed flounder with a grilled ear of corn and a lime slice on a white plate

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 asBlue 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?

ingredients for imperial sauce in one bowl, with the finished sauce in another bowl

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.

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.

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.

flounder fillets stuffed with crabmeat in baking dishes

Or you can place the stuffed flounder in individual au gratin style baking dishes.

restaurant style stuffed flounder on a white plate with an ear of corn and lime slice sitting on a blue napkin

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

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 Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course: Entree

Cuisine: American

Servings: 2

Calories: 741 kcal

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

Cook Mode Prevent your screen from going dark

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!

About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions