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Crab-Stuffed Flounder Recipe

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4.2 from 61 reviews

This Crab-Stuffed Flounder recipe features tender flounder fillets rolled around a flavorful crab stuffing seasoned with Old Bay and cayenne pepper. Baked in a rich white wine and cream sauce, it makes a sophisticated and elegant seafood meal perfect for special occasions or a delicious dinner at home.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

For the Filling:

  • 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)

For the Fish and Sauce:

  • 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

  1. Prepare the baking dish: Preheat the oven to 400°F (200°C). Spray an 11 x 7-inch baking dish with cooking spray to prevent sticking and set aside.
  2. Sauté vegetables: In a small skillet over medium heat, melt 2 tablespoons of butter. Add finely chopped shallot and red bell pepper, cooking gently for 4-5 minutes until very soft without browning. Transfer the softened vegetables and all the butter from the pan into a mixing bowl.
  3. Make the crab filling: To the bowl with sautéed vegetables and butter, add 1 1/2 tablespoons parsley, Worcestershire sauce, mayonnaise, dry mustard, 1/2 teaspoon Old Bay seasoning, cayenne pepper to taste, crushed Saltine crackers, and lump crabmeat. Stir thoroughly to combine and season with salt and freshly ground black pepper to taste.
  4. Stuff and roll the fillets: Lay the flounder fillets skin side down so the skin side is facing up. Place equal portions of the crab filling in the center of each fillet. Roll the fillets up tightly, securing them with toothpicks if needed, then place them seam-side down in the prepared baking dish.
  5. Prepare the sauce: In a small bowl, whisk together the dry white wine, heavy cream, all-purpose flour, and 1/8 teaspoon Old Bay seasoning until smooth.
  6. Add sauce and butter: Pour the prepared sauce evenly around the rolled fillets in the baking dish. Dot the tops of the fillets with the remaining 1 tablespoon of butter.
  7. Bake the fish: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, until the sauce is bubbling and an instant-read thermometer inserted into the center of the filling registers 155°F (68°C).
  8. Finish and serve: Carefully transfer the stuffed fillets to a serving platter or individual plates. Stir the sauce in the baking dish to melt the remaining butter and pour it evenly over the fish. Garnish with the remaining tablespoon of chopped fresh parsley and serve with lemon wedges on the side.

Notes

  • Use lump crabmeat for the best texture and flavor; avoid pre-seasoned varieties to control seasoning.
  • Adjust cayenne pepper according to your preferred spice level or omit if sensitive to heat.
  • Ensure the fish fillets are patted dry to help the filling adhere better and prevent sogginess.
  • Rolling the fillets tightly ensures even cooking and an attractive presentation.
  • You can substitute dry white wine with chicken broth for a non-alcoholic option, though it will alter the flavor slightly.
  • Check doneness with an instant-read thermometer to avoid overcooking the delicate flounder.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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