Description
If you’re looking for an impressive seafood dish that’s secretly a breeze to make, this stuffed flounder recipe is about to become your new best friend! The delicate fish pairs perfectly with a decadent crab and spinach filling. It’s elegant enough for a dinner party but easy enough for a cozy night in.
Ingredients
Scale
- 4 flounder fillets (about 6 oz each)
- 1 cup lump crabmeat, picked over for shells
- 1 cup frozen spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 garlic clove, minced
- 1/4 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish. I like to use a pretty ceramic one to go straight from oven to table!
- In a bowl, mix the crab, spinach, cream cheese, mayo, Parmesan, garlic, Old Bay, salt and pepper until combined. Pro tip: Let the cream cheese soften at room temp for easier mixing.
- Lay the flounder fillets flat on a cutting board. Spoon the crab mixture onto one half of each fillet, then fold the other half over to enclose. Arrange the stuffed fillets in the baking dish, seam-side down.
- Brush the tops of the stuffed fillets with melted butter. This will give them that restaurant-quality golden brown crust!
- Bake for about 20-25 minutes, until the fish is cooked through and flakes easily with a fork. Serve hot with lemon wedges on the side. Enjoy your masterpiece!
Notes
- You can sub the crab with cooked shrimp or even lobster if you’re feeling fancy.
- For extra flavor, add a dash of white wine or lemon juice to the filling mixture.
- Leftover stuffed flounder reheats well in the oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Baking
- Cuisine: American