Crab Stuffed Flounder Recipe

Ingredients

• 1 cup lump crab meat
• 1 cup shredded zucchini, squeezed, from 1 medium
• 1 cup corn kernels, from 1 large ear
• 1/4 cup basil, chopped
• 2 tablespoons chives, chopped
• Zest from 1 lemon
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1/4 cup breadcrumbs, or gluten-free crumbs
• 2 lemons, divided (1 juiced, 1 sliced into wedges)
• 1/4 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

1. 1

   Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed fish.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Serve: Remove from the oven and serve the crab stuffed flounder hot, garnished with lemon wedges on the side for extra brightness and flavor.