Alison’s Crab Stuffed Whole Flounder 

Crab Stuffed? Why Not?

Here on the North Carolina coast, we love some fresh, local flounder. It is sweet with a delicate texture, making it ideal for people who are trying to get into fish for the first time.

Did you know that flounder are carnivorous and highly predatory animals? They are! The flounder hides on the sand on the sea floor waiting for potential prey. Then the flounder ambushes it once it has been spotted. Flounder feed on a variety of bottom-dwelling marine species including small fish, shrimp, and crabs.

In this dish, the crab finds its way into the flounder by way of a rich, delicious stuffing. This recipe comes from Mott Channel Seafood’s own Alison Long. She combines two of our most popular fresh seafood offerings, flounder and crab meat. It calls for about one pound fresh Motts Channel Seafood crabmeat (jumbo, backfin or claw). Depending on the size of the flounder you buy you might have a little crab meat leftover for some crab cakes!

This is a rich and delicious dinner offering that begs for second helpings. Enjoy!

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Serves 4-6
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Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
Print Recipe
Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
Print Recipe
Crab Stuffing
  1. Preheat the oven to 350 °F.
  2. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  3. Stuff the flounder with the Crab Stuffing. Sprinkle with paprika.
  4. Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for about five additional minutes (watch closely!). When the fish is done, remove it from the oven. Slice medallions of butter and place it on top of the grilled fish.
  5. Sprinkle fresh parsley on top for added color.
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