Stuffed Flounder

with Spinach and Crab

You’ll be asked for this recipe every time you serve it to guests. You won’t believe how rich and tender these spinach and crab-stuffed flounder roll-ups are.


  • 4 Sea Best Flounder Fillets, thawed
  • 2-½ teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • ½ cup flaked crabmeat
  • ¼ cup Italian bread crumbs
  • ½ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon lemon zest
  • 4 to 8 wooden skewers
  • parchment paper


  1. Preheat oven to 350˚F.
  2. Season Sea Best Flounder Fillets on both sides with 1-½ teaspoons salt and ¾ teaspoon pepper.
  3. In a bowl, combine the spinach, crab, ½ teaspoon salt and remaining pepper. Divide into four portions.
  4. Place one portion of crab mixture on each flounder fillet. Roll up each from the short end; secure with wooden toothpicks.
  5. Place each roll-up, seam side down, on a parchment paper-lined baking sheet. Sprinkle with bread crumbs.
  6. Bake, uncovered, for 10-15 minutes or until golden brown and fish flakes easily with a fork.
  7. Meanwhile, in a small saucepan over medium-low heat, bring cream to a simmer; cook for 8 minutes. Stir in the butter, lemon zest and remaining salt. Serve with fish.

Servings: 4 

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Fun Fish Facts

Sea Best is the flagship brand of Beaver Street Fisheries, which began as a small retail fish store in the 1960s.