Description
This Crab Stuffed Flounder recipe features tender flounder fillets rolled around a flavorful crab meat stuffing, baked to perfection and served with a bright, tangy lemon caper sauce. It's an elegant, seafood-forward dish perfect for a special dinner or impressing guests with a restaurant-quality meal made at home.
Ingredients
Stuffing
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Italian parsley, finely chopped
- 1 teaspoon Old Bay seasoning (plus more for sprinkling)
- ½ teaspoon lemon zest
- 8 ounces lump crab meat, slightly broken apart
- ¼ cup red bell pepper, finely diced (or any color bell pepper)
- 2 green onions, chopped
- 10 Ritz crackers, crushed (just shy of ½ cup; or bread crumbs / crushed saltines)
Fish & Cooking
- 1½ pounds flounder fillets (four ~6 oz fillets)
- 2 tablespoons unsalted butter, melted
Lemon Caper Sauce
- ¾ cup low sodium chicken broth (or vegetable broth, seafood stock, or white wine)
- 2 tablespoons lemon juice (from one lemon)
- 1 tablespoon shallot, minced
- 2 tablespoons capers, rinsed
- 3 tablespoons unsalted butter, cut into 6 pieces and chilled
- 1 tablespoon Italian parsley, finely chopped
- Kosher salt and black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 9x13-inch baking dish with cooking spray to prevent sticking.
- Make the Crab Stuffing: In a medium bowl, whisk together the egg, mayonnaise, finely chopped Italian parsley, lemon zest, and Old Bay seasoning. Gently fold in the lump crab meat, diced bell pepper, chopped green onions, and crushed Ritz crackers until everything is evenly combined without breaking up the crab too much.
- Stuff and Roll the Flounder: Lay the flounder fillets flat on a clean surface with the nicer side of the fish facing down. Evenly divide the crab stuffing mixture among the fillets. Starting from the tail end, carefully roll each fillet up around the stuffing and place them in the prepared baking dish with the seam side down. Brush or drizzle the tops with melted unsalted butter, then sprinkle additional Old Bay seasoning over each roll for extra flavor.
- Bake the Flounder: Bake the stuffed flounder in the preheated oven for 25-30 minutes, until the fish is cooked through and flakes easily with a fork.
- Prepare the Lemon Caper Sauce: While the flounder bakes, combine the chicken broth, lemon juice, and minced shallot in a small saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer gently for about 7 minutes to reduce and concentrate the flavors. Stir in the rinsed capers, then remove the pan from heat. Gradually whisk in the chilled butter pieces one at a time until the sauce thickens and emulsifies. Stir in the chopped Italian parsley. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Once the flounder is done baking, spoon the lemon caper sauce over each stuffed roll and serve immediately for a delicious and elegant seafood entrée.
Notes
- For best results, handle the crab meat gently to retain its lump texture in the stuffing.
- You can substitute bell pepper color based on preference or availability.
- If you don’t have Ritz crackers, bread crumbs or crushed saltines work well as alternatives.
- Use low sodium broth to better control the salt level in the dish.
- Serve with steamed vegetables or a light salad for a complete meal.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
