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Crab-stuffed flounder roll with yellow rice on a blue plate
tonight's recipe —

Crab-Stuffed Flounder Rolls

Delicate flounder fillets wrapped around seasoned crab cakes, brushed with Old Bay butter, and finished with a quick remoulade.

Servings
3
Prep
15 min
Cook
12–15 min
Temp
375 °F
Recipe scaled for 3 servings

Ingredients

For the rolls

    For the quick remoulade

      Tools

      • Air fryer (basket or oven style)
      • Parchment paper or perforated liner
      • Toothpicks (2 per roll)
      • Small bowl for butter baste
      • Small bowl for remoulade
      • Pastry brush
      • Paper towels
      • Cutting board & sharp knife
      • Instant-read thermometer

      Prep — about 15 minutes

      1. Pat the flounder very dry with paper towels on both sides. Dry fish browns instead of steaming.

      2. Inspect the fillets. If a thick spine line runs down the middle, lightly score it 2–3 times with the tip of a knife (don't cut through) so the fillet rolls without cracking.

      3. Season lightly. Salt and pepper both sides of each fillet — go easy on salt since the crab cakes and Old Bay add plenty.

      4. Shape the crab cakes. Gently press each puck into a shorter log or oval roughly the width of the narrow end of your fillet.

        Tip: if the cakes feel loose, chill them in the freezer for 10 minutes so they hold shape.

      5. Roll them up. Place a crab cake near the wider (head) end of each fillet and roll the fish over it toward the tail. Secure the seam with 1–2 toothpicks pushed horizontally. Don't wrap too tightly — flounder tears easily.

      6. Make the butter baste. In a small bowl, stir together the melted butter, minced garlic, Old Bay, paprika, a pinch of cayenne, and a squeeze of lemon. Brush generously over the tops and sides of each roll.

      7. Mix the remoulade. In a separate small bowl, whisk together the mayo, Dijon, lemon juice, Old Bay, and a dash of hot sauce. Taste and adjust. Refrigerate until serving.

      Cook — air fryer at 375°F

      01 Setup
      • Preheat the air fryer to 375°F (190°C) for 3 minutes.
      • Line the basket with parchment (perforated or trimmed to size). Lightly brush or spray the parchment with oil.
      02 Cook
      • Place the rolls seam-side down with at least ½ inch of space between them so air circulates.
      • Cook at 375°F for 12–15 minutes total. No flipping — the air fryer browns the top while the parchment protects the bottom.
      • At the 8-minute mark, open and brush with any remaining butter baste.
      03 Doneness check
      • Flounder should be opaque and flake easily with a fork.
      • Internal temp in the center of the crab portion should hit 145°F (63°C) — the crab cake is the slowest-cooking point, so check there.
      • If the top browns too fast, drop to 350°F for the last few minutes or loosely tent with foil.
      to finish —

      Let the rolls rest 2–3 minutes so they hold their shape. Remove every toothpick (count them as you go). Squeeze fresh lemon over the top, sprinkle with chopped parsley, and serve with the chilled remoulade on the side.

      Tips & pitfalls

      Dry fish is non-negotiable

      Wet fillets steam instead of brown.

      Don't overcrowd

      Small air fryer? Cook in two batches rather than crowding the basket.

      Loose crab cakes?

      Chill in the freezer for 10 minutes before rolling so they hold their shape.

      Torn fillet?

      Just patch it — the rolled shape and butter glaze hide a lot.

      Easy sides

      Roasted asparagus or green beans at 400°F for 7–8 min. Lemon rice or arugula salad pair beautifully.

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