Roasted Crab-Stuffed Flounder
By America's Test KitchenPublished on June 15, 2021
Yield
Serves 6
Ingredients
3 tablespoons unsalted butter, plus 3 tablespoons melted½ onion, chopped fine½ red bell pepper, chopped fine1 teaspoon Old Bay seasoning 1¼ teaspoon table salt, divided⅛ teaspoon cayenne pepper 1 garlic clove, minced½ cup heavy cream 1 pound lump crabmeat, picked over for shells and pressed dry between paper towels¼ cup minced fresh parsley, divided1 tablespoon lemon juice, plus lemon wedges for serving12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick½ teaspoon pepper 1 cup panko bread crumbs
Before You Begin
Do not substitute canned or imitation crab here. Do not use flounder fillets thinner than ¼ inch, as they will overcook quickly. Sole may be substituted for the flounder in this recipe.
Instructions
- Melt 3 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion, bell pepper, Old Bay, ½ teaspoon salt, and cayenne. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in cream. Bring mixture to boil and cook until very thick, about 3 minutes.
- Transfer vegetable mixture to bowl and gently fold in crabmeat, 2 tablespoons parsley, and lemon juice. Season with salt and pepper to taste. Refrigerate filling until chilled, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat flounder dry with paper towels and sprinkle with remaining ¾ teaspoon salt and pepper. Place flounder, skinned side up, on cutting board and mound ¼ cup filling in middle of each fillet. Fold tapered end of fillet tightly over filling and then fold thicker end of fillet over top to make tidy bundle.
- Spray 13 by 9-inch baking dish with vegetable oil spray and lay bundles seam side down in baking dish. Toss panko with 3 tablespoons melted butter and remaining 2 tablespoons parsley; sprinkle over bundles. Roast until panko is golden brown and flounder flakes apart when gently prodded with paring knife, 15 to 20 minutes. Serve with lemon wedges.
Yield
Serves 6Ingredients
3 tablespoons unsalted butter, plus 3 tablespoons melted
½ onion, chopped fine
½ red bell pepper, chopped fine
1 teaspoon Old Bay seasoning
1¼ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
1 garlic clove, minced
½ cup heavy cream
1 pound lump crabmeat, picked over for shells and pressed dry between paper towels
¼ cup minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick
½ teaspoon pepper
1 cup panko bread crumbs
Ingredients
3 tablespoons unsalted butter, plus 3 tablespoons melted
½ onion, chopped fine
½ red bell pepper, chopped fine
1 teaspoon Old Bay seasoning
1¼ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
1 garlic clove, minced
½ cup heavy cream
1 pound lump crabmeat, picked over for shells and pressed dry between paper towels
¼ cup minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick
½ teaspoon pepper
1 cup panko bread crumbs
Ingredients
3 tablespoons unsalted butter, plus 3 tablespoons melted
½ onion, chopped fine
½ red bell pepper, chopped fine
1 teaspoon Old Bay seasoning
1¼ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
1 garlic clove, minced
½ cup heavy cream
1 pound lump crabmeat, picked over for shells and pressed dry between paper towels
¼ cup minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick
½ teaspoon pepper
1 cup panko bread crumbs
Why This Recipe Works
We kept the filling simple by sautéing some aromatics, cayenne, and Old Bay on the stovetop, adding cream for richness, and folding in the crabmeat before chilling the mixture to meld its flavors. We placed a small mound of the crab stuffing on each flounder fillet, rolled them up, sprinkled them with buttered panko, and roasted the stuffed fillets in a hot oven. In 15 minutes or so we had something special: tender, flaky fillets filled with a creamy stuffing and a touch of crunch from the buttery panko.
Before You Begin
Do not substitute canned or imitation crab here. Do not use flounder fillets thinner than ¼ inch, as they will overcook quickly. Sole may be substituted for the flounder in this recipe.
Instructions
- Melt 3 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion, bell pepper, Old Bay, ½ teaspoon salt, and cayenne. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in cream. Bring mixture to boil and cook until very thick, about 3 minutes.
- Transfer vegetable mixture to bowl and gently fold in crabmeat, 2 tablespoons parsley, and lemon juice. Season with salt and pepper to taste. Refrigerate filling until chilled, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat flounder dry with paper towels and sprinkle with remaining ¾ teaspoon salt and pepper. Place flounder, skinned side up, on cutting board and mound ¼ cup filling in middle of each fillet. Fold tapered end of fillet tightly over filling and then fold thicker end of fillet over top to make tidy bundle.
- Spray 13 by 9-inch baking dish with vegetable oil spray and lay bundles seam side down in baking dish. Toss panko with 3 tablespoons melted butter and remaining 2 tablespoons parsley; sprinkle over bundles. Roast until panko is golden brown and flounder flakes apart when gently prodded with paring knife, 15 to 20 minutes. Serve with lemon wedges.
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