Description
Crab-Stuffed Flounder is an elegant seafood dish featuring tender flounder fillets filled with a flavorful crab mixture, lightly seasoned and baked to perfection. Served with a buttery white wine cream sauce, it’s perfect for a special dinner or date night.
Ingredients
Units
Scale
- 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
- 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 375°F (190°C) and spray a baking dish with cooking spray.
- Melt 1 tablespoon butter in a skillet over medium heat. Sauté shallot and red bell pepper until softened, about 3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine sautéed vegetables, 1 tablespoon chopped parsley, Worcestershire sauce, mayonnaise, dry mustard, 1/2 teaspoon Old Bay seasoning, cayenne, and crushed Saltine crackers. Gently fold in crabmeat.
- Season flounder fillets with salt, pepper, and remaining 1/8 teaspoon Old Bay seasoning. Place on prepared baking dish.
- Spoon the crab mixture evenly over each fillet and gently fold or roll fillets to secure stuffing.
- Melt remaining 2 tablespoons butter in a small saucepan, whisk in flour, and cook 1 minute. Gradually add white wine and heavy cream, whisking constantly until slightly thickened.
- Pour the sauce around the fillets in the baking dish.
- Bake for 18–20 minutes, or until fish is opaque and cooked through.
- Garnish with remaining chopped parsley and serve with lemon wedges.
Notes
- Use lump crabmeat for the best texture and flavor.
- Ensure the fish fillets are fresh and patted dry to prevent excess moisture.
- Optional: add a sprinkle of paprika on top for color before baking.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 310
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg