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The Best Crab Stuffed Flounder (with White Wine Cream Sauce)

November 19, 2025

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This is the kind of elegant seafood dinner that feels more special than the effort it takes. Tender flounder wrapped around rich crab stuffing, topped with a white wine cream sauce that makes everyone pause mid-bite. And, this was the dish served every single Christmas Eve in our house growing up, so you’re getting a recipe that’s been tested, retested, and trusted for years.

A plate of stuffed flounder topped with creamy white wine sauce, served with green beans and lemon wedges, and two glasses of white wine in the background.

Over the years, we’ve figured out exactly where most people mess up, just like when you’re learning how to get perfect browning in our Pan-Seared Halibut recipe: overcooking the fish by even a few minutes, rolling it too tightly (it splits), and cranking the heat too high on the sauce (it breaks). Get those three things right, and you end up with the same elegant result every single time.

Overhead view of raw flounder fillets on a cutting board, surrounded by various ingredients including spices, crab meat, eggs, butter, lemon, parsley, and bowls of seasonings.

For the Crab Stuffing

Lump crabmeat: lump or claw meat works; pick through for shells
Panko breadcrumbs: keeps the stuffing light, not dense. Finely crushed saltines work too, but reduce the salt if using.
Parmesan cheese: adds salt and umami to balance the crab
Mayonnaise: binds the mixture and adds moisture
Egg: helps the stuffing hold its shape
Fresh parsley: brightness to cut the richness
Green onion: mild onion flavor without overpowering the crab
Lemon juice: acidity to lift the whole mixture
Dijon mustard: a little heat and backbone
Old Bay seasoning: classic seafood seasoning for depth
Salt & black pepper: season to taste, not to overwhelm
Cayenne pepper: gentle heat that doesn’t read as “spicy”

For the Flounder

Fresh flounder fillets: thin, mild, and perfect for rolling
Salt & pepper: season both sides for balanced flavor
Paprika: adds color as the fish bakes
Cold butter: melts over the top for moisture and browning

For the Creamy White Wine Sauce

Butter: base for sautéing the garlic
Garlic: aromatic foundation for the sauce
Dry white wine: Sauvignon Blanc or Pinot Grigio gives clean acidity, the same wines we use when building the pan sauce in our Steak with Mushroom Cream Sauce
Heavy cream: gives the sauce body and silkiness
Parmesan cheese: thickens the sauce naturally and adds savory flavor
Fresh parsley: finishes the sauce with color and freshness
Salt & white pepper: subtle seasoning that doesn’t muddy the sauce

Equipment

Baking dish: large enough to hold the fillets without crowding
Mixing bowl: for the crab stuffing
Small saucepan: for the white wine cream sauce
Sheet pan + paper towels: to dry the flounder well before stuffing
Fish spatula: helpful for lifting delicate fillets
Instant-read thermometer: for checking doneness if your fillets are thick
Microplane or grater: for fresh Parmesan
Sharp knife + cutting board: for herbs, green onions, and garlic

📝 Step-by-Step Instructions: How to Make this Stuffed Flounder Recipe

1. Make the Crab Stuffing

Stir the breadcrumbs, Parmesan, mayo, egg, parsley, green onions, lemon juice, Dijon, Old Bay, salt, pepper, and cayenne together until smooth. Fold in the crab gently so it stays in big, luxurious pieces.

2. Prep the Fish

Pat the flounder dry and season both sides with salt and pepper. Add a mound of crabmeat stuffing to the center of each fillet and fold the fish over so the seam sits underneath.

3. Bake

Set the stuffed fillets into a buttered baking dish, sprinkle with paprika, dot with cold butter, and bake at 375°F for 20–25 minutes. The fish should flake easily when pressed — similar to the visual cue we call out in our Pan-Seared Cod.

4. Make the White Wine Sauce

Melt butter in a small saucepan. Add the garlic for 30 seconds, then the wine. Let it reduce by half.
Stir in the cream and simmer until it thickens enough to coat a spoon. Off heat, add Parmesan until smooth, then parsley, salt, and white pepper.

5. Serve

Spoon warm sauce generously over each stuffed fillet. Add more parsley or chives for a bright hit of color.

Crab stuffed flounder fillets topped with white wine sauce and chopped herbs in a white rectangular baking dish, surrounded by lemon slices, parsley, and kitchen utensils.

🔄 Substitutions & Variations

Fish swaps: Sole, haddock, or tilapia work if flounder isn’t available.
Seafood swaps: We always used canned crab meat, but imitation crab or chopped cooked shrimp in a pinch. If it’s in the budget, Phillips, an East Coast staple, has lump crab meat in the refrigerator section at Costco.
Cheese: Pecorino pairs beautifully with the wine for a sharper finish.

💡 Meat Nerd Tips

Dry white wines with higher acidity reduce better. Cheap, very oaky Chardonnay can turn the sauce muddy.
If the fillets are too thick to fold, butterfly them or treat this like an open-faced bake.
Pat the fish dry. Moisture makes it harder to roll and affects browning.
Use claw meat for better value. It’s sweeter and works beautifully in stuffing.
Don’t overmix the crab. Big flakes of crab meat make the stuffing feel luxurious.
If the stuffing looks loose, add more panko a tablespoon at a time.
Reduce the wine fully. If you rush this, the sauce tastes thin.
Add the Parmesan off heat. Keeps the sauce silky, not grainy.

A close-up of a creamy baked crab stuffed flounder garnished with chopped herbs, served with a lemon wedge on a white plate.

🍽️ What to serve with crab-stuffed flounder

Over rice pilaf or buttered orzo
Alongside roasted asparagus or crisp green beans
With crusty bread to handle every drop of sauce
Pair with a bright Sauvignon Blanc, Pinot Grigio, or a dry sparkling wine

🧊 Leftovers & Storage

Refrigerate leftovers up to 2 days.
Reheat gently in a low oven (300°F) with foil so the fish stays tender.
Rewarm the sauce over very low heat; add a splash of cream if it got too thick.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Crab stuffed flounder that tastes like you trained under a French chef but takes 45 minutes. The technique is real—cold butter keeps the fish from drying out, the wine reduces to actual flavor—but nothing here is complicated. This is the dinner you make when you want impressive without the performance anxiety.

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For the Creamy White Wine Sauce:

Prep the Crab Stuffing:

Preheat your oven to 375°F.
In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, mayo, egg, parsley, green onions, lemon juice, Dijon mustard, Old Bay seasoning, salt, black pepper, and cayenne pepper.
Stir until they form a smooth mixture. Gently fold in the crabmeat, being careful not to break it up.

Stuff the Fish:

Lay the fish flat on a clean work surface.
Season both sides with salt and black pepper.
Divide the crab stuffing mixture evenly among the four fillets, mounding it in the center of each one.
Roll or fold the fillets over the stuffing to enclose it. Use a toothpick if needed to secure the roll.

Bake the Crab Stuffed Flounder:

Arrange the stuffed flounder seam side down in a baking dish that has been lightly greased with butter or nonstick cooking spray.
Sprinkle with paprika. Dot the tops of the fish with the pats of cold butter.
Bake for 20-25 minutes, or until the fish flakes easily with a fork. If you used toothpicks, remove them before serving.

Make the White Wine Sauce:

While the fish bakes, make the sauce. Melt butter in a small saucepan over medium heat.
Add the garlic and cook for about 30 seconds.
Pour in the white wine and let it simmer for 3-4 minutes to reduce by about half.
Reduce the heat to low, stir in the heavy cream, and simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly and can coat the back of a spoon.
Remove the pan from the heat. Stir in the Parmesan cheese until it’s melted.
Stir in the parsley and season to taste with salt and white pepper.

• Tinned crab works perfectly here — it’s what we used growing up when fresh wasn’t in season or in the budget. Drain it well and pick out any shells.
• Keep flounder very dry so it bakes instead of steaming.
• If the stuffing feels loose, add a little extra panko until it holds a soft mound.
• Don’t overmix the crab — big flakes make the filling feel luxurious.
• Reduce the white wine fully before adding cream for the best flavor.
• Add Parmesan off heat so the sauce stays smooth, not grainy.
• Sole or haddock work as stand-ins for flounder.

Course: Main Course

Cuisine: American

A spoon pours creamy white wine sauce over baked chicken breasts garnished with herbs, served with green beans and lemon slices on a white plate.

❓ FAQs for amazing Crab Stuffed Flounder

Can I use frozen flounder?

Yes—just thaw completely and press between paper towels to remove excess moisture.

Can I prep this ahead?

You can stuff the fish earlier in the day. Keep it chilled and bake just before serving. Make the sauce fresh for the best texture.

What’s the best wine for the sauce?

A dry white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines—they tip the sauce off balance.

Can I double the recipe?

Yes. Use a larger baking dish, or two baking dishes, so the fish isn’t crowded; overcrowding steams instead of bakes.

What if the sauce breaks?

That means the heat was too high. Whisk in a splash of cream off the heat to bring it back.