Crab Stuffed Flounder Recipe
This Crab Stuffed Flounder recipe features delicate white fish fillets filled with a savory mixture of lump crab meat, fresh zucchini, and sweet corn. Enhanced with fresh herbs, lemon zest, and a touch of white wine, this dish is baked to perfection, offering a flavorful and elegant main course perfect for seafood lovers looking for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Crab Stuffing
- 1 cup lump crab meat
- 1 cup shredded zucchini, squeezed, from 1 medium
- 1 cup corn kernels, from 1 large ear
- ¼ cup basil, chopped
- 2 tablespoons chives, chopped
- Zest from 1 lemon
- 1 teaspoon kosher salt, divided
- 1 large egg
- ¼ cup breadcrumbs, or gluten-free crumbs
Other Ingredients
- 2 lemons, divided (1 juiced, 1 sliced into wedges)
- ¼ cup dry white wine
- 1 tablespoon butter, cut into small pieces
- 4 flounder fish fillets (or fluke or any white fish fillet), 3 to 4 ounces each
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed fish.
- Prepare Crab Stuffing: In a medium bowl, combine lump crab meat, shredded and squeezed zucchini, corn kernels, chopped basil, chopped chives, lemon zest from one lemon, half of the kosher salt (½ teaspoon), the egg, and breadcrumbs. Mix thoroughly to create a cohesive stuffing mixture.
- Prepare Baking Dish: In a baking dish, pour the juice of one lemon, add the dry white wine and small pieces of butter. Set this mixture aside as the base for baking the fish.
- Prepare Fish Fillets: Lay the fish fillets on a cutting board and sprinkle the remaining ½ teaspoon salt evenly over them. Then, flip the fillets so the inside surface is facing upwards and ready for stuffing.
- Stuff Fish Fillets: Spoon about ¼ cup of the crab stuffing mixture onto the bottom inside of each fish fillet. Carefully roll each fillet around the stuffing to enclose it.
- Arrange in Baking Dish: Place the stuffed and rolled fillets seam side down in the prepared baking dish. Take the remaining crab stuffing and pack it on top of each rolled fillet like a crab cake.
- Bake the Fish: Bake the fish in the preheated oven at 375°F for 20 minutes. After 20 minutes, increase the oven temperature to 425°F and bake for an additional 5 minutes or until the top of the crab stuffing turns slightly crisp and golden.
- Serve: Remove from the oven and serve the crab stuffed flounder hot, garnished with lemon wedges on the side for extra brightness and flavor.
Notes
- Make sure to squeeze excess water out of the shredded zucchini to prevent the stuffing from becoming too wet.
- You can substitute flounder with any other white flaky fish such as fluke or sole.
- For a gluten-free option, use gluten-free breadcrumbs instead of regular breadcrumbs.
- The white wine in the baking dish adds flavor but can be omitted if desired; substitute with extra lemon juice or broth.
- If you like your stuffing more golden and crispy on top, you can broil for 1-2 minutes at the end but watch carefully to avoid burning.
Keywords: crab stuffed flounder, baked fish recipe, seafood main course, healthy seafood, lemon crab fish, zucchini corn crab stuffing
Find it online: https://busyrecipe.com/crab-stuffed-flounder-recipe/