Crab-Stuffed Flounder with Corn, Zucchini, and Fresh Herbs

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Crab-Stuffed Flounder with Corn, Zucchini, and Fresh Herbs

This Crab-Stuffed Flounder is fresh, flavorful, and perfect for a light, satisfying dinner. Delicate white fish is filled with a vibrant stuffing made of sweet lump crab, shredded zucchini, corn, and fresh herbs, then baked in a simple lemon-butter sauce until tender and golden. It’s a wholesome meal that feels fancy but is surprisingly easy to make.

Why You’ll Love This Recipe

This dish highlights the natural sweetness of crab without overwhelming it with heavy breadcrumbs or fillers. Each bite delivers freshness from the vegetables and herbs, balanced by the richness of baked fish and a buttery citrus sauce. It’s a fantastic recipe for special occasions, summer dinners, or anytime you want something light yet elegant.

Ingredients You’ll Need

Here’s everything you’ll need for this recipe. (Exact amounts are listed in the printable card below.)

  • Lump Crab Meat: Fresh or refrigerated crab meat is best. Avoid imitation crab.
  • Zucchini: Shredded and squeezed to remove excess moisture.
  • Corn Kernels: Fresh is best, but frozen and thawed corn works great.
  • Fresh Herbs: Basil and chives bring bright, garden-fresh flavor.
  • Lemons: Zest one lemon for the filling and use the juice to enhance the butter sauce.
  • Egg: Helps bind the crab filling so it holds together during baking.
  • Breadcrumbs: Use regular or gluten-free to absorb moisture and help shape the filling.
  • Butter: Adds richness and flavor to the sauce as the fish bakes.
  • Flounder Fillets: Thin, flaky white fish that rolls easily. Fluke, cod, sole, or halibut can be used as substitutes.

How to Make Crab-Stuffed Flounder

  1. Preheat the Oven: Set to 375°F (190°C).
  2. Prepare the Filling: In a medium bowl, combine the crab meat, shredded zucchini (squeezed dry), corn, basil, chives, lemon zest, ½ teaspoon salt, egg, and breadcrumbs.
  3. Set Up the Baking Dish: Add the juice of one lemon and dot the dish with pieces of butter. Set aside the remaining lemon for serving.
  4. Stuff the Fish: Place the fillets on a clean surface and sprinkle them with the remaining ½ teaspoon salt. Flip the fillets so the inner side faces up, then add about ¼ cup of the crab mixture to the base of each fillet and roll them up gently.
  5. Arrange and Top: Place the stuffed fish seam-side down in the prepared dish. Spoon any remaining crab mixture on top.
  6. Bake: Bake uncovered for 20 minutes. Then, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes to lightly crisp the top.
  7. Serve: Garnish with lemon wedges and serve hot.

Tips and Variations

  • Fish Alternatives: You can use any thin white fish fillet like sole, cod, halibut, or fluke.
  • Frozen Fish Tips: If using frozen fillets, thaw them overnight in the fridge or in a sealed bag in cold water for 30 minutes.
  • Vegetable Swaps: Substitute zucchini with yellow squash if needed.
  • Breadcrumb Options: For a richer flavor, try using crushed buttery crackers instead of breadcrumbs.
  • Dairy-Free Version: Use olive oil or dairy-free butter in place of regular butter.

What to Serve with Crab-Stuffed Flounder

This dish pairs beautifully with:

  • Light green salad with lemon vinaigrette
  • Roasted baby potatoes or steamed rice
  • Sautéed asparagus, green beans, or summer squash

Nutrition Information (Per Serving)

  • Calories: 236
  • Protein: 23g
  • Carbohydrates: 22g
  • Fat: 7g
  • Fiber: 4.5g
  • Cholesterol: 137.5mg
  • Sodium: 588mg
  • Sugar: 4.5g

Printable Recipe

Crab-Stuffed Flounder

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

  • 1 cup lump crab meat
  • 1 cup shredded zucchini (squeezed dry)
  • 1 cup corn kernels (fresh or thawed frozen)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped chives
  • 2 lemons (zest and juice)
  • 1 teaspoon kosher salt
  • 1 large egg
  • ¼ cup breadcrumbs (regular or gluten-free)
  • 1 tablespoon butter, cut into small pieces
  • 4 flounder fillets (3–4 oz each), or any white fish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix crab, zucchini, corn, basil, chives, lemon zest (from 1 lemon), ½ tsp salt, egg, and breadcrumbs.
  3. In a baking dish, add the juice of 1 lemon and dot with butter.
  4. Sprinkle fish with remaining ½ tsp salt, flip fillets, and spoon ¼ cup filling onto each. Roll and place seam-side down in dish.
  5. Top with remaining filling.
  6. Bake uncovered for 20 minutes, then increase heat to 425°F (220°C) and bake 5 more minutes until lightly crisped.
  7. Serve with lemon wedges.

 

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