Description
Get ready to embark on a culinary adventure with this stunning Stuffed Flounder with Crabmeat recipe! This dish showcases the delicate flavors of flaky flounder, expertly paired with a decadent crab stuffing that’s bursting with savory goodness. The flounder fillets are gently butterflied, creating the perfect pocket for the stuffing, then baked to golden-brown perfection.
As a chef, I’ve found that the key to elevating this dish lies in the quality of the ingredients and the care taken in preparation. By using fresh, succulent crabmeat and a medley of aromatic herbs and spices, you’ll create a stuffing that’s so flavorful, it’ll make your taste buds sing!
Ingredients
Scale
- 4 flounder fillets (about 6 oz each)
- 1 cup fresh crabmeat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- In a medium bowl, combine the crabmeat, breadcrumbs, celery, onion, mayonnaise, egg, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Rinse the flounder fillets and pat them dry with paper towels. Carefully butterfly each fillet by making a horizontal cut along the thickest part of the fish, stopping just short of the opposite side. Open the fillet like a book.
- Divide the crab stuffing evenly among the butterflied flounder fillets, placing it in the center of each one. Gently fold the top half of the fillet over the stuffing, securing it with toothpicks if needed.
- Place the stuffed flounder fillets in the prepared baking dish and brush the tops with melted butter.
- Bake for 20-25 minutes, or until the flounder is cooked through and the stuffing is hot and bubbly. The internal temperature should reach 145°F (63°C).
- Remove the toothpicks, if used, and serve the Stuffed Flounder with Crabmeat hot, garnished with extra parsley and lemon wedges, if desired.
Notes
- For the best results, use fresh lump crabmeat. If you’re in a pinch, high-quality canned crabmeat can be used, but be sure to drain it well before incorporating it into the stuffing.
- Feel free to experiment with different herbs and seasonings to make the stuffing your own! A dash of cayenne pepper or a sprinkle of smoked paprika can add a delightful kick of heat.
- To make this dish ahead of time, prepare the stuffed flounder fillets, cover them tightly with plastic wrap, and refrigerate for up to 8 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Cuisine: American