Red Lobster Stuffed Flounder Recipe

There’s something special about seafood that takes me back to summer nights by the coast. The smell of fresh fish on the grill, the sizzle, the buttery taste of crab—it’s all so comforting.

I first tried this Red Lobster Stuffed Flounder Recipe after my buddy Kelly showed up one weekend with a freshly caught flounder.

We grilled it outside, added a quick crab stuffing, and wow—it tasted just like something you’d get from Red Lobster. It was so good, I had to try making it myself again the next day.

This recipe brings that restaurant-style flavor right into your kitchen. No hard steps. No fancy ingredients. Just simple, tasty seafood, the way it should be.

If you love seafood, or even if you’re just trying to eat something different tonight, I promise—this one’s a winner. Let’s cook something great together!

What Does Copycat Red Lobster Stuffed Flounder Taste Like?

If you’ve ever eaten at Red Lobster, you know how rich and buttery their seafood dishes are. This stuffed flounder recipe tastes just like that—but even fresher when you make it at home.

The flounder is soft and mild, with a light taste that soaks up all the buttery goodness. Then there’s the crab stuffing—it’s creamy, a little bit spicy, and has that perfect lemon kick.

When I took my first bite, it reminded me of warm beachside dinners. The edges are a bit crispy from the pan, but the inside stays soft and moist.

If you like crab cakes, you’ll love this dish even more. You get the tender fish with the rich crab meat all in one bite. It’s not heavy, but it’s still full of flavor. I bet you’ll be coming back for seconds too.

Key Ingredients in Red Lobster Stuffed Flounder

• Flounder Fillets (2 pieces, about 6-8 oz each): Flounder is a white fish that’s soft and mild. It flakes easily and soaks up flavors. If you can’t find flounder, try tilapia or sole—they’re similar and work great.
• Lump Crab Meat (4 oz): This is the star of the stuffing! Lump crab is chunky and sweet, giving a rich taste. If it’s too pricey, use canned crab meat or even imitation crab for a budget-friendly option.
• Back Fin Crab Meat (4 oz): This is finer crab meat that helps the stuffing stick together. You can skip it and use more lump crab or even shrimp if you want a different twist.
• Mayonnaise (2 tablespoons): It makes the stuffing creamy and holds it together. I use Duke’s because it’s tangy. You can swap it with Greek yogurt for a lighter option.
• Lemon Juice (½ a lemon): This adds a fresh, bright flavor. If you don’t have fresh lemons, a splash of bottled lemon juice works fine.
• Worcestershire Sauce (1 teaspoon): It gives a savory, slightly tangy kick. If you don’t have it, try soy sauce for a similar umami flavor.
• Sriracha (1 teaspoon): This adds a tiny bit of heat. You can skip it if you don’t like spice or use a pinch of chili powder instead.
• Lane’s BBQ Q-Nami Seasoning (2 teaspoons for stuffing, 1 tablespoon for fillets): This sweet and salty spice mix is perfect for seafood. If you don’t have it, mix equal parts salt, sugar, and paprika for a similar vibe.
• Olive Oil (2 teaspoons): This keeps the fish from sticking and adds a light flavor. Any cooking oil, like vegetable or canola, will do the job.
• Parsley, Fresh Chopped (1 tablespoon): It adds a pop of color and freshness. Dried parsley or even cilantro can work if you’re out of fresh.
• Teriyaki Glaze (2 tablespoons): This adds a sweet, sticky finish. You can make your own with soy sauce, honey, and a bit of garlic or use store-bought.

Required Kitchen Tools Needed to Make This Dish

Here are the simple tools I used in my kitchen to make the stuffed flounder:

1. Grill or oven (set to 400°F if using an oven)
2. Tongs for flipping the fish
3. Mixing bowl for the stuffing
4. Spoon or spatula for mixing
5. Basting brush for oil and glaze
6. Cutting board for prep
7. Knife for chopping parsley
8. Baking sheet or grill-safe pan
9. Plate for serving

How To Make Red Lobster Stuffed Flounder Recipe

Here’s how I made this dish from start to finish. I’ll walk you through each step like I’m right there with you.

Step 1 | Get Your Grill or Oven Ready

If you’re using a grill, heat it to 450-550°F. I love using my Kamado Joe with a soapstone, but any flat surface works. For an oven, preheat to 450°F and use a baking sheet.

Step 2 | Prep the Fillets

Pat your flounder fillets dry with a paper towel. Sprinkle 1 tablespoon of Lane’s BBQ Q-Nami seasoning over both sides of the fillets. This gives them a nice flavor.

Step 3 | Make the Crab Stuffing

In a bowl, mix 4 oz lump crab meat, 4 oz back fin crab meat, 2 tablespoons mayonnaise, juice from half a lemon, 1 teaspoon Worcestershire sauce, 1 teaspoon Sriracha, and 2 teaspoons Lane’s BBQ Q-Nami. Stir gently so the crab stays chunky. It should look like a thick, creamy mix.

Step 4 | Oil the Surface

Brush 2 teaspoons of olive oil on your grill or baking sheet. This stops the fish from sticking. If you’re grilling, drag a fillet across the surface—if it slides easily, you’re good to go!

Step 5 | Sear the Fillets

Place the fillets presentation side (the nicer side) down on the hot grill or baking sheet. Cook for 1 minute. Flip them carefully with tongs and cook for 1 more minute. The fish should have a golden crust.

Step 6 | Stuff the Fillets

Take one fillet and spread the crab mixture evenly on top. Place the second fillet on top of the stuffing, like a sandwich. If you’re grilling, close the grill lid. In the oven, just keep it on the baking sheet.

Step 7 | Cook Until Done

Let it cook for about 2 more minutes. Check the thickest part of the fish. When it’s opaque and white (not translucent), it’s ready. The internal temperature should be 140-145°F if you have a thermometer.

Step 8 | Add the Glaze

Pour 2 tablespoons of teriyaki glaze over the top. It gives a sweet, shiny finish that’s so good!

Step 9 | Garnish and Serve

Move the stuffed flounder to a plate. Sprinkle 1 tablespoon of chopped parsley on top for a fresh look. You’re done!

Chef’s Note + Tips

• Use fresh crab meat for best flavor.
• Make sure your pan is hot before placing fish.
• If stuffing falls out, just spoon it back in.
• Tilapia works well if you can’t find flounder.
• You can also bake it in the oven at 375°F for 12-15 mins.
• Add foil under the fish for easy cleanup.

Make Ahead & Storage

You can prep the crab stuffing a few hours before cooking and store it in the fridge. If you have leftover stuffed flounder, let it cool first. Then, wrap it in foil or keep it in a sealed container in the fridge. It will stay fresh for up to 2 days.

To reheat, place it in the oven at 325°F for 10-12 minutes. Don’t use the microwave—it can dry out the fish. If your fish smells sour or feels slimy, it’s not safe to eat anymore. Always trust your nose first.

Freezing? I don’t recommend freezing this one. The crab stuffing and fish can get watery when thawed. It’s best enjoyed fresh.

How To Serve Red Lobster Stuffed Flounder

I love serving this stuffed flounder with a side of white rice or roasted baby potatoes. You can also add steamed broccoli or green beans for a light meal. The crab stuffing makes the fish rich, so you don’t need heavy sides.

A little drizzle of butter or a squeeze of lemon over the top really brings everything together. I sometimes add a slice of garlic bread to soak up any extra sauce. This dish looks fancy, but it’s easy and quick to serve—perfect for a quiet evening dinner at home.

Red Lobster Stuffed Flounder Recipe FAQs

1. Can I use frozen flounder for this recipe?

Yes, you can use frozen flounder. Just make sure you thaw it fully before cooking. Pat it dry with paper towels to remove any extra moisture. Wet fish won’t sear well and can make the stuffing soggy.

2. What can I use instead of crab meat?

If you don’t like or can’t find crab, you can use chopped shrimp or even cooked salmon flakes. Just mix it the same way. I’ve tried it with shrimp once, and it still tasted great.

3. Is this recipe spicy?

Not really. The Sriracha gives a tiny bit of heat, but it’s more for flavor. If you don’t like any spice, feel free to leave it out. You can also replace it with a dash of black pepper or none at all.

4. Can I bake the fish instead of grilling?

Yes! Preheat your oven to 375°F. Follow the same steps, but place the stuffed fish on a baking sheet. Cook for about 12-15 minutes or until the fish is fully white and flaky. Baking makes cleanup even easier.

5. How do I know when the fish is done?

The fish turns from clear to white and flakes easily with a fork. If it’s still see-through or rubbery, it needs more time. I also look for the crab stuffing to be warm and slightly golden on top.

6. How long does it take to cook this dish?

If your fish is thawed and your pan is hot, it takes about 10–12 minutes from start to finish. That’s pretty fast for a seafood dinner, and most of that time is just waiting for it to cook.

Final Words

If you love seafood and want something quick, this Red Lobster Stuffed Flounder Recipe is a must-try.

It’s full of flavor, easy to make, and tastes just like the restaurant—but better at home. Give it a go, and let me know how yours turns out. You’re gonna love it.