Easy Stuffed Flounder Recipe
Baked Stuffed Flounder Recipe with Crab and Shrimp is a delectable seafood dish featuring tender flounder fillets filled with a flavorful mixture of lump crab meat, shrimp, breadcrumbs, and fresh seasonings. The combination of delicate fish and succulent seafood creates a delightful, simple, and elegant meal.
Servings: 4 servings
Ingredients
- 4 flounder fillets
- ½ pound lump crab meat chopped into small pieces
- ½ pound small shrimp peeled and deveined, and cut into small pieces
- ½ cup panko breadcrumbs plus more for topping
- 1 egg
- 2 tablespoons fresh parsley chopped
- 2 tablespoons green onion chopped
- 1 tablespoon olive oil
- 4 tablespoons butter melted
- ¼ teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- Kosher salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a shallow baking dish and set aside.
- Combine the lump crab meat, shrimp, egg, breadcrumbs, parsley, green onions, half of the butter, olive oil, lemon juice, minced garlic, paprika, salt, and pepper in a medium bowl. Mix well until all the ingredients are evenly combined.
- Lay the flounder fillets flat on a clean surface. Spoon the shrimp and crabmeat stuffing onto each fillet, dividing it equally among them. Spread the mixture evenly over the surface of each fillet.
- Roll up the flounder fillets, starting from the wider end, and secure them with toothpicks to hold them together.
- Place the stuffed flounder fillets in the greased baking dish. Sprinkle a little bread crumbs over the top of the fish and drizzle the remaining melted butter over the top of each fillet.
- Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked and the fish flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets, so keep an eye on them.
- Once baked, remove the toothpicks from the flounder fillets before serving. Garnish with fresh parsley and lemon wedges or lemon slices. Serve hot, and enjoy!
Notes
- Serve the baked stuffed flounder with a creamy sauce on the side. Combine mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper. This creamy sauce complements the seafood and adds a creamy element.
- Prefer crab stuffed flounder? Swap the shrimp out with an equal amount of crab meat. You can also do this in the reverse and use all shrimp instead of a mixture.
- Make ahead method. You can mix together the shrimp and crab filling and store in the refrigerator up to 24 hours head of time.
- The cooking time may vary depending on the thickness of your flounder fillets. Keep an eye on the fillets while baking. The fish is ready when you insert a fork into the thickest part of the fish, gently twist, and if the flesh flakes easily and is opaque, the fish is done.
Nutrition
Calories: 356kcal | Carbohydrates: 6g | Protein: 39g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 237mg | Sodium: 796mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 721IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 2mg
