how to cook flounder stuffed with crab meat

How to Cook Flounder Stuffed with Crab Meat A Step-by-Step Guide

Flounder stuffed with crab meat makes for an incredibly delicious yet easy to make meal The combination of flaky white fish with the sweet succulence of crab is a match made in seafood heaven While crab stuffed flounder may sound fancy, it’s actually quite simple to make at home. All you need are a few basic ingredients and about an hour from start to finish.

In this step-by-step guide, I’ll walk you through everything you need to know to cook up the best crab stuffed flounder. From choosing the freshest fish and crab to preparing and baking the stuffed fillets, you’ll learn pro tips and tricks along the way. Let’s dive in!

Choosing the Fish
When it comes to the flounder, you want to select fresh fillets that are as close in size as possible. This will allow them to cook evenly when stuffed and baked. Flounder is a mild, delicate white fish that becomes flaky when cooked. Good alternatives are sole or halibut.

Some things to look for when buying flounder fillets:

• The flesh should be translucent and moist, not dried out.
• Avoid any fillets that smell fishy or ammonia-like. Fresh flounder has a mild scent.
• Purchase fillets that are roughly 6 ounces each for ideal stuffing.

If fresh flounder isn’t available, frozen fillets work too. Just make sure to thaw them overnight in the refrigerator before using.

Selecting the Crab
For the crab stuffing, I recommend using fresh lump crab meat purchased from the seafood counter. Canned crab tends to be less flavorful and have more fillers.

Look for crab meat that is snowy white in color with visible large lumps. Make sure it smells fresh and briny, not fishy. Pasteurized crab meat in the refrigerator section is another good option if fresh isn’t available.

About 1 pound of jumbo lump crab meat is needed for 4 fillets. Jumbo lumps are the largest, most impressive chunks. Backfin and claw meat work as well.

Assembling the Stuffing
The crab stuffing comes together quickly by combining the crab meat with just a few complementary ingredients. Here’s what you’ll need:

• 1 pound jumbo lump crab meat, picked over for shells
• 1 egg
• 2 tablespoons mayonnaise
• 1-2 tablespoons chopped parsley
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon lemon zest
• 1/4 cup finely diced red bell pepper
• 2 green onions, thinly sliced
• 10 crushed Ritz crackers (about 1/2 cup crumbs)

In a bowl, whisk together the egg, mayo, parsley, Old Bay, and lemon zest. Gently fold in the crab meat, taking care not to break up the lumps too much. Then add the bell pepper, green onions, and Ritz cracker crumbs.

The egg and mayo act as binders to help the stuffing hold together, while the crackers add buttery crunch. The parsley, Old Bay, and lemon provide fresh flavor that complements the crab.

Stuffing the Fillets
With the simple yet flavorful stuffing ready, it’s time to stuff the flounder fillets. You’ll want to work with one fillet at a time.

Lay a fillet out flat on your work surface. Mound about 1/4 of the crab stuffing onto the center. Starting from the narrower tail end, gently roll up the fillet around the stuffing. Place the stuffed fillet seam-side down in a greased baking dish.

Repeat with the remaining fillets and stuffing. Brush or drizzle the tops of the fillets with melted butter and sprinkle with a bit more Old Bay.

Baking the Stuffed Flounder
Bake the crab stuffed flounder in a preheated 350 degree F oven for 25-30 minutes, until the fish flakes easily with a fork. Baking time may vary based on thickness of the fillets.

While the flounder bakes, you can prepare an easy lemon caper sauce to spoon over the cooked fish. Simply simmer chicken or vegetable broth with lemon juice, capers, and chopped parsley. Whisk in chilled butter to finish.

Serving Suggestions
Crab stuffed flounder pairs beautifully with fresh, light sides like greens, roasted asparagus or broccolini, rice pilaf, or creamy pasta. A crisp white wine like Sauvignon Blanc is perfect too.

You can also serve the crab stuffing on its own as a dip or salad topper. And leftovers reheat wonderfully for next day lunches. Just cover the baked fillets in foil when reheating to keep them moist.

Some Key Tips for Success:

• Use ultra-fresh fish and crab for the best flavor.
• Take care not to overstuff or overhandle the delicate fillets.
• Brush with butter before baking to help keep the fish moist.
• Bake at 350F just until the fish flakes easily, 25-30 minutes.
• Pair with bright, acidic sauces and sides to balance the richness.

With this easy step-by-step guide, you’ll be ready to cook up the ultimate restaurant-quality crab stuffed flounder at home. Impress your family or guests with this sensational seafood dish!