Print

Crab-Stuffed Flounder

Crab-Stuffed Flounder
Print Recipe

Crab-Stuffed Flounder is a delightful seafood dish featuring tender flounder filets wrapped around a savory lump crab stuffing. This elegant yet easy-to-prepare recipe combines flaky fish with rich, flavorful crab meat enhanced by classic seasonings, fresh herbs, and a touch of citrus, perfect for special occasions or an impressive family dinner.

Ingredients

Scale

Fish

  • 4 fresh or fresh-frozen flounder filets

Crab Stuffing

  • 1 cup lump crab meat
  • 1/4 cup bread crumbs (or gluten-free bread crumbs for gluten-free option)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped

For Cooking

  • 2 tablespoons butter
  • Salt and pepper, to taste

Instructions

  1. Prepare the Crab Stuffing: In a medium bowl, combine lump crab meat, bread crumbs, mayonnaise, Old Bay seasoning, minced garlic, lemon juice, lemon zest, and chopped parsley. Gently fold the ingredients together being careful not to break up the crab too much. This mixture forms the flavorful stuffing that will make the flounder shine.
  2. Prepare the Flounder Filets: Pat the flounder filets dry with paper towels to remove excess moisture. Lay each filet on a clean surface and season lightly with salt and pepper to enhance their natural flavor.
  3. Stuff the Flounder: Place a generous spoonful of the crab stuffing onto one end of a flounder filet. Carefully roll or fold the filet around the stuffing, securing it with toothpicks if necessary to hold its shape during cooking.
  4. Sear the Stuffed Flounder: Heat butter in a skillet over medium heat. Once melted and foamy, add the stuffed flounder pieces seam-side down. Sear for 2-3 minutes on each side or until golden brown. This step locks in flavor and adds a lovely crust.
  5. Bake Until Perfect: Transfer the seared flounder to a preheated oven at 375°F (190°C). Bake for 12-15 minutes until the fish flakes easily and the stuffing is heated through with a slight golden top.
  6. Rest and Serve: Remove the flounder from the oven, let it rest for a couple of minutes, then carefully remove any toothpicks. Serve while warm, garnished with extra parsley and lemon wedges if desired.

Notes

  • Use Fresh Crab: Fresh or high-quality lump crab meat greatly enhances flavor and texture in the stuffing.
  • Don’t Overmix: Gently fold the stuffing ingredients to avoid breaking up the crab lumps.
  • Dry Filets: Pat fish dry before seasoning to ensure even cooking and better texture.
  • Secure Rolls: Use toothpicks or kitchen twine to hold the flounder together during cooking to prevent the stuffing from escaping.
  • Monitor Baking Time: Avoid overbaking to keep the fish moist and tender.
  • Serve Fresh: Crab-Stuffed Flounder is best enjoyed immediately for the freshest taste and texture.
  • Add Citrus Last: Sprinkle lemon juice just before serving to preserve the fresh citrus notes.

Nutrition

Keywords: crab-stuffed flounder, seafood, flounder recipe, stuffed fish, crab stuffing, baked seafood, easy seafood recipes, elegant dinner, gluten-free seafood

Find it online: https://eazyummy.com/crab-stuffed-flounder/