Crab-Stuffed Flounder

4.50 from 6 votes

Crab-Stuffed Flounder is an indulgent restaurant-quality meal that's surprisingly easy to make at home! The delicate, flaky texture of flounder pairs perfectly with crab's rich, sweet, and savory flavor for a luxurious bite.

Prep Time25

Cook Time30

Total Time56

Course: Fish and Seafood

Cuisine: American

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
3 tablespoons unsalted butter divided
1 medium shallot finely chopped
3 tablespoons finely chopped red bell pepper
2 tablespoons chopped fresh parsley divided
1/2 teaspoon Worcestershire sauce
1 tablespoon mayonnaise
1/4 teaspoon dry mustard
1/2 teaspoon Old Bay seasoning plus 1/8 teaspoon
Cayenne pepper to taste and tolerance
4 Saltine crackers finely crushed
1/2 cup lump crabmeat
Salt and freshly ground black pepper to taste
2 (6-8 ounce) flounder fillets rinsed and patted dry
1/2 cup dry white wine
1/4 cup heavy cream
2 teaspoons all-purpose flour
Lemon wedges for serving

Instructions

Preheat oven to 400 degrees. Spray a baking dish large enough to hold the rolled fish fillets such as an 11 x 7-inch with cooking spray.
Heat 2 tablespoons butter in a small skillet or saute pan over medium heat. When the butter has melted, add the shallot and red bell pepper. Cook for 4-5 minutes or until very soft, being careful not to brown the vegetables. Transfer the vegetables along with all the butter to a bowl.
Add 1 1/2 tablespoons parsley, Worcestershire sauce, mayonnaise, dry mustard, 1/2 teaspoon Old Bay seasoning, cayenne pepper, crushed crackers, and crab. Stir well and season with salt and black pepper to taste.
Flip the fish fillets so what was the skin side is facing up. Place equal amounts of the filling in the center of each fillet. Roll up and secure with a toothpick if necessary. Place in the prepared baking dish.
Whisk together the white wine, cream, all-purpose flour and 1/8 teaspoon Old Bay seasoning.
Pour the sauce around the fish fillets. Dot the rolled fillets with the remaining 1 tablespoon butter.
Bake uncovered for 20-25 minutes or until the sauce is bubbling and an instant-read thermometer inserted into the center of the filling registers 155 degrees.
Transfer the fillets to a platter or individual plates. Stir the sauce to incorporate the butter and pour over the fish.
Garnish with remaining chopped fresh parsley and serve with lemon wedges.

Notes

- Because of the thin nature of flounder, it tends to split down the middle where the spine was after baking. I roll with it and think the slightly exposed filling looks nice.

- Topping the fish with butter is necessary to keep the fish from drying out. The butter WILL get incorporated into the sauce after stirring. Carefully remove the stuffed flounder fillets to a platter or your dinner dishes, stir the sauce and spoon it on and around the fish.

SUBSTITUTIONS:

See the FAQs section for suggestions for alternate fish.
A good substitute for Old Bay is Cajun seasoning.
NON-ALCOHOLIC SUBSTITUTION: Use chicken or fish stock with a tablespoon of lemon juice added.

MAKE AHEAD:

Make the filling, roll the fish around it, and place it in the baking dish. You can even dot it with the butter. Cover and refrigerate.
Get the sauce ingredients combined, cover and refrigerate.
When ready to bake, pour the sauce around the fish, and bake as directed.

Nutrition