Red Lobster Crab Stuffed Flounder Recipe

Many people first hear about this dish at Red Lobster, where a special menu once featured the Red Lobster Crab Stuffed Flounder.

The restaurant let guests enjoy a flounder fillet rolled around sweet crab, topped with bright lemon and herbs. That mix of fish and crab was a favorite.

Over time, Red Lobster removed it from their menu. Some say cost, changing trends, or sourcing issues led to its end.

Now I am sharing a copycat recipe so you can make this beloved dish at home – just like the original Red Lobster Crab Stuffed Flounder Recipe.

What Does Crab Stuffed Flounder Taste Like?

The taste is mild, creamy, and full of fresh seafood flavor. Flounder is a gentle fish – it doesn’t taste strong or “fishy.” When baked, it turns soft and almost buttery.

The crab stuffing adds a rich, slightly sweet note. It’s seasoned with breadcrumbs, pepper, and herbs, giving it a soft texture that holds together without feeling heavy.

When you take a bite, you taste the tender fish first, then the smooth crab mix, and finally a little lemon that makes the whole thing feel bright and clean.

It’s comfort food that feels light. The flavors are balanced – nothing too sharp or salty. Every bite feels like the ocean, but soft and calm, not strong or bold.

Red Lobster Crab Stuffed Flounder Ingredients

• ½ lb. Lump Crabmeat: This is the main part of the stuffing. Lump crab has a sweet, soft flavor and a nice texture that you can see. If you cannot find fresh crab, canned crab that has been drained well is a good substitute.
• 2 tbsp. Seasoned Panko Breadcrumbs: These are Japanese-style breadcrumbs. They are very light and flaky. They help hold the crab mixture together and give it a gentle crunch. If you do not have panko, regular plain breadcrumbs will work.
• 2 tsp. Salt: This is split between the crab filling and the lemon dressing. It makes all the other flavors come alive.
• 2 tsp. Black Pepper: This is also split between the filling and dressing. It adds a little bit of gentle heat.
• 1 Egg: The egg acts like a glue. It helps bind the crab filling together so it does not fall apart when you bake it.
• 6 Flounder Fillets: Look for fillets that are clean, have no bones, and are thin. Flounder is a mild fish that bakes well and goes perfectly with crab.
• 3 tbsp. Extra Virgin Olive Oil: This is used for the baking sheet, the herb mixture, and the dressing. It helps cook the fish and adds a rich flavor.
• 1 Lemon, juiced: You will use the juice for the dressing. Fresh lemon juice adds a bright, fresh flavor that makes the crab and fish taste even better.
• Paprika: You just need a little dusting on top of the fish before baking. It gives a pretty color and a tiny hint of smokiness.
• Garlic, Parsley & Olive Oil Mixture: This is a simple mix of chopped fresh garlic, chopped fresh parsley, and a spoonful of olive oil. It adds a lot of extra flavor to the fish before you roll it up.

Essential Kitchen Equipment

1. Oven: For baking the fish evenly.
2. Baking Sheet or Pan: Line with foil for easy cleanup.
3. Mixing Bowl: To blend the crab filling.
4. Whisk or Fork: For beating the egg.
5. Small Bowl: To prepare lemon dressing.
6. Spoon or Spatula: For mixing ingredients.
7. Knife and Cutting Board: For prepping herbs or lemon.
8. Brush (optional): To spread olive oil on fish.

How to Make Red Lobster Crab Stuffed Flounder at Home

Step 1 | Make the Crab Filling

Place the lump crabmeat in a large mixing bowl. Add the seasoned panko breadcrumbs, one teaspoon of salt, one teaspoon of black pepper, and one egg.

Mix everything gently using a spoon or your hands. Try not to break the crab too much—you want small chunks for texture. Once mixed, set the bowl aside.

Step 2 | Prepare the Baking Sheet

Line a baking sheet or pan with foil. Drizzle two tablespoons olive oil onto the foil. Spread it evenly. This helps the fish not stick and gives a nice base.

Step 3 | Prep the Flounder Fillets

Lay each flounder fillet flat on a clean board. Spread a thin layer of the garlic-parsley-olive oil mixture on top. This adds flavor to the outside of the fish before rolling.

Step 4 | Fill and Roll

Take a small handful of the crab filling and place it in the center of each fillet. Roll the fillet around the filling from one end to the other, making a neat roll.

Place each rolled fillet seam side down on the prepared pan. Leave some space between rolls.

Step 5 | Season and Bake

Once all fillets are stuffed and on the pan, dust lightly with paprika. This gives color. Then bake in the oven at 450°F for about 15 to 20 minutes.

The fish should become tender and flaky; the crab center should be warm and set.

Step 6 | Make the Lemon Dressing

While baking, prepare the dressing. Squeeze the juice of one lemon into a small bowl. Add one teaspoon salt, one teaspoon black pepper, and three tablespoons olive oil.

Whisk until smooth so oil blends with lemon.

Step 7 | Finish and Serve

After baking, remove the fish from the oven. Spoon some of the lemon dressing over each stuffed roll. The warmth helps the fillet absorb the fresh flavor. Serve right away while hot.

Recipe Perfection Tips

Here are a few extra tips to make sure your dish turns out great every single time.

• Dry the Crabmeat: After draining canned crab, pat it dry with a paper towel. This stops the filling from getting too wet.
• Check for Bones: Always run your fingers over the flounder fillets to check for tiny bones. It is a good safety habit.
• Do Not Overmix: When you combine the crab filling, mix just until everything is together. Overmushing will make the filling pasty.
• Even Sizing: Try to make your crab filling rolls about the same size. This helps all the fish bundles cook in the same amount of time.
• Fresh is Best: Using a real, fresh lemon for the dressing makes a huge difference compared to bottled juice.

What to Serve with Crab Stuffed Flounder

This dish pairs beautifully with a variety of sides.

At Red Lobster, the Crab Stuffed Flounder was often served with garlic mashed potatoes and steamed broccoli.

The creamy potatoes balanced the light fish, and the broccoli added a fresh, green crunch.

You can also serve this with roasted asparagus, green beans, or a simple garden salad. Rice pilaf or buttery pasta work well too, as they soak up the lemon dressing nicely.

Warm, buttery biscuits or crusty bread are great for mopping up any extra sauce. Roasted baby potatoes tossed in olive oil and herbs are another good option.

You can also add sautéed spinach or kale for a healthy green side. Keep the sides simple and light so the crab and fish remain the focus of the meal.

Storage & Reheating Tips

1. How to Store: Keep leftovers in an airtight container in the refrigerator. They stay fresh for about 2 – 3 days. Let the fish cool completely before storing, so moisture doesn’t make it soggy.

2. How to Reheat: Reheat in the oven at 350°F for about 10 minutes, or until warm all the way through. Cover the dish with foil to keep the fish from drying out.

3. Freezing Option: This dish can be frozen for later. Wrap each fillet in plastic wrap, then place in a freezer bag. Store for up to 1 month. Thaw overnight in the fridge before reheating in the oven.

Red Lobster Crab Stuffed Flounder Recipe FAQs

1. How do I know when the flounder is fully cooked?

The fish should flake easily with a fork and look opaque in the center. The crab filling should be hot and slightly firm, not wet or loose.

2. My crab stuffing is falling out. What did I do wrong?

This can happen if you overstuff the fillets or if the seam is not on the bottom. Next time, use a little less filling and make sure you place the roll seam-side down on the pan.

The egg in the filling should help it stay together as it bakes.

3. Why is my fish dry?

The most common reason for dry fish is overcooking. Flounder is a thin fish and cooks quickly. Make sure your oven is at the right temperature and set a timer.

Check it at the 15-minute mark to see if it is done.

4. What if I can’t find flounder fillets? Can I use another fish?

Yes, you may substitute a mild, thin white fish like sole or tilapia. But flavor will vary. Flounder is ideal because it is thin and mild, letting the crab filling shine. Other fish may be thicker or stronger in taste.

5. Why is my cooked fish tough?

Fish becomes tough and rubbery when it is overcooked. It cooks very quickly. Keep a close eye on it and use the flake test to check for doneness.

As soon as the flesh flakes easily and is no longer translucent, it is done.

6. My crab filling feels too wet. What should I do?

A wet filling can happen if the crab was not drained enough. You can fix this by adding a few more breadcrumbs, one teaspoon at a time, until the mixture feels a bit drier and holds together better.

Letting the mixed filling sit in the fridge for 15 minutes can also help the breadcrumbs absorb extra moisture.

This Red Lobster Crab Stuffed Flounder Recipe recreates a dish many people loved and missed. You don’t need special skills or hard-to-find ingredients.

Just follow the steps, take your time, and you’ll have a beautiful meal that looks and tastes like it came from a restaurant.