Stuffed Flounder
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
- Use fresh and high-quality seafood: Fresh crab meat and shrimp will significantly enhance the flavor and texture of the dish. Opt for lump crab meat and fresh, deveined shrimp for the best results.
- Properly season the stuffing: Ensure the stuffing mixture is well-seasoned with salt, pepper, and any additional herbs or spices. Taste the mixture before stuffing the fillets to ensure a balanced and flavorful profile.
- Roll and secure the fillets tightly: Roll them tightly to keep the filling intact and secure the rolled fillets with toothpicks. This keeps holds everything together during cooking.
- Adjust cooking time based on fillet thickness: The cooking time may vary depending on the thickness of the flounder fillets. Keep an eye on the fillets while baking and adjust the cooking time accordingly. Overcooking can result in dry fish, so aim for flaky and moist fillets.
- Test for doneness: Insert a fork into the thickest part of the fish and gently twist when checking to see if the fish is cooked. 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
