Paleo Crab Stuffed Flounder

Paleo Crab Stuffed Flounder

Recipe by paleosherryCourse: EntreeCuisine: SeafoodDifficulty: Easy


Prep time


Cooking time



This recipe comes from a – lovingly captured here when the site was no longer available online. It originally called for tilapia, but I prefer flounder.


  • 1 1/2 lbs of Flounder Filets

  • 1 cup of crabmeat drained

  • 1 tablespoon of chopped red pepper (tiny pieces)

  • 1 teaspoon of Dijon mustard

  • 1 teaspoon of coconut oil

  • pepper to taste

  • 1/2 cup of almond flour

  • 1 egg

  • 1 tablespoon of olive oil mayo

  • 1/4 cup of grass-fed butter

  • 1/2 teaspoon paprika

  • 1 Tablespoon of parsley

  • 2 cloves of garlic

  • 1/2 -1 teaspoon of cilantro

  • Lemon Wedges for Garnish


  • Preheat oven to 400 degrees F. Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, red pepper, garlic, mustard, pepper, and almond flour. Combine the egg, melted coconut oil, and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter, and top with paprika and parsley.
  • Bake the fillets at 400 degrees for 18-22 minutes.
  • Drizzle top with lemon wedge and serve.