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Oven Baked Crab Stuffed Flounder: A Delicious Delight!

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Oven Baked Crab Stuffed Flounder is a delicious seafood dish featuring flounder fillets rolled with a savory crab stuffing, baked to perfection and served with a zesty lemon garlic butter sauce.

Ingredients

Scale
  • 4 flounder fillets (6–8 oz each)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • ½ tsp paprika
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 8 oz (225 g) lump crab meat, picked over for shells
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp unsalted butter, melted
  • 2 celery stalks, finely diced
  • 2 tbsp finely diced onion
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp lemon zest
  • 4 tbsp unsalted butter (for sauce)
  • 3 cloves garlic, minced (for sauce)
  • 2 tbsp fresh lemon juice (for sauce)
  • 1 tsp lemon zest (for sauce)
  • 1 tbsp chopped fresh parsley (for sauce)
  • Lemon wedges (for garnish)
  • Fresh parsley (for garnish)
  • Paprika (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a skillet, melt the butter over medium heat. Sauté the celery and onion for 3–4 minutes until softened, then add the garlic and cook for 30 seconds. Remove from heat and let cool slightly.
  3. In a large bowl, combine panko breadcrumbs, Parmesan cheese, mayonnaise, egg, melted butter, sautéed vegetables, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, lemon zest, and parsley. Gently fold in the lump crab meat.
  4. Pat the fillets dry, brush with olive oil and lemon juice, and season with salt, pepper, paprika, and Old Bay.
  5. Place about ¼ of the crab stuffing on the wider end of each fillet, roll the fillet around the stuffing, and place seam-side down in the prepared baking dish.
  6. Bake for 25–30 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  7. Melt the butter in a small saucepan over medium-low heat, add the garlic and cook for 30–60 seconds until fragrant. Stir in the lemon juice, lemon zest, and parsley, then remove from heat.
  8. Spoon the warm lemon garlic butter sauce over each stuffed flounder and garnish with fresh parsley, a sprinkle of paprika, and lemon wedges.

Notes

  • Ensure the crab meat is free of shells for the best texture.
  • Adjust the seasoning according to your taste preferences.
  • For a spicier kick, add a pinch of cayenne pepper to the stuffing.

Nutrition

Find it online: https://tastydelice.com/oven-baked-crab-stuffed-flounder-recipe/