This Stuffed Flounder is gentle, contemporary, and full of crab, corn, zucchini, and basil—excellent for a easy summer season dinner. Even when you’re not an enormous fish eater, this one would possibly win you over!
Stuffed Flounder
I liked how this stuffed flounder turned out—it’s gentle, contemporary, and filled with summer season taste. Candy corn, zucchini, and basil add brightness to each chunk, with only a contact of butter and minimal breadcrumbs to maintain it gentle and wholesome. It’s easy sufficient for a weeknight, however particular sufficient to serve company. My entire household liked it, so I hope you give it a attempt!
Why This Stuffed Flounder Recipe Works
I took inspiration from my Baked Corn and Crab Muffins and used the combination to stuff flounder. Then I added contemporary summer season produce like zucchini and basil, and it was such a scrumptious seasonal dish.
For extra flounder recipes, don’t miss my Flounder Piccata and Flounder Milanese.
Testing Notes
Whereas testing this fish recipe, I needed the stuffing to be all concerning the crab, identical to my crab cake recipe, not loaded with breadcrumbs such as you typically see in eating places. I had a lot filling that I spooned the additional on prime of the flounder, and I liked the way it turned out.
Elements You’ll Want
Listed here are the substances for this crab-stuffed flounder recipe. See the recipe card under for the precise measurements.
- Lump Crab Meat: I purchase contemporary crab that’s already cooked and cleaned from my neighborhood seafood retailer. Should you don’t have entry to contemporary crab meat, use canned lump crab.
- Zucchini: Shred a medium zucchini. Then, wrap it in a dish towel or paper towels and squeeze out the additional liquid.
- Corn: The least messy solution to take away the kernels is to face the cob up in a big shallow bowl and slice off the kernels with a pointy knife. This manner, you received’t have corn flying throughout your counter!
- Recent Herbs: Basil and chives
- Lemons: Add the zest to the crab stuffing and use the juice within the white- wine butter sauce. Then, serve the fish with the remaining lemon wedges.
- Egg binds the crab filling so it sticks collectively.
- Breadcrumbs: Use common or gluten-free crumbs.
- White Wine: Use a dry white wine, comparable to Pinot Grigio or Chardonnay, that’s adequate to drink. Should you don’t need to open an entire bottle, purchase the single-serving bottles or cans on the grocery store.
- Butter: It should soften because it cooks, making the sauce wealthy and flavorful.
- Flounder is one among my favourite white fish choices. It’s versatile with a mildly candy taste and delicate, flaky texture.
The best way to Make Crab Stuffed Flounder
Should you’re crab is just lately bought and contemporary, you may make the filling as much as 24 hours earlier than baking. See the recipe card on the backside for printable instructions.
- Make the Crab Stuffing: Combine the crab meat, zucchini, corn, herbs, lemon zest, salt, egg, and breadcrumbs.
- Put together the Baking Dish: Add lemon juice, wine, and butter to the underside of a baking dish that’s roughly 8 x 8 inches.
- Stuff the Flounder: Sprinkle salt on the tops of the fillets, then flip them over so the insides of the fillets are going through up. Put 1 / 4 cup of the crab filling on the backside of every fillet and roll.
- Get Able to Bake: Place each bit of rolled fish within the baking dish, seam aspect down. High each with among the remaining crab.
- Bake at 375°F for 20 minutes. Then, enhance the oven temperature to 425°F and prepare dinner for five extra minutes till the crab is crisp.
Fish Suggestions
- Fish Substitutions: Use what’s contemporary, native, and in season the place you’re. Any white fish fillet, comparable to fluke, cod, halibut, or sole, would work.
- Maintain It Recent: If contemporary fish is out there, buy it the day earlier than or the day you intend to prepare dinner it.
- Purchase Frozen if Recent Isn’t Out there: Usually, the fish within the grocery store’s case was beforehand frozen, then thawed. So, if contemporary (from an area seafood retailer) isn’t obtainable, go for frozen as a substitute of beforehand frozen, which lets you management freshness and hold it frozen till you want it.
- The best way to Thaw Frozen Fish: Defrost frozen fish in a single day within the fridge, or place the frozen fillets in an ice tub (within the bundle if they’re individually wrapped or in a sealed zip-lock bag) for about half-hour.
Variations
- Greens: Swap zucchini for yellow squash, and use frozen, thawed corn when you’re brief on time.
- Breadcrumbs: Use crushed, reduced-fat Ritz crackers for a richer, buttery taste.
- Desire to not prepare dinner with wine? Exchange it with vegetable broth.
- Dairy-Free: Use olive oil or dairy-free butter.
Yield: 4 servings
Serving Dimension: 1 filet ½ cup crab stuffing
- 1 cup lump crab meat
- 1 cup shredded zucchini, squeezed, from 1 medium
- 1 cup corn kernels, from 1 massive ear
- ¼ cup basil, chopped
- 2 tablespoons chives, chopped
- 2 lemons, divided
- 1 teaspoon kosher salt
- 1 massive egg
- ¼ cup breadcrumbs, or gluten-free crumbs
- ¼ cup dry white wine
- 1 tablespoon butter, lower into small items
- 4 flounder fish fillets, or fluke or any white fish fillet, 3 to 4 ounces every
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Preheat oven to 375°F
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In a medium bowl, mix crab meat, zucchini, corn, basil, chives, lemon zest from 1 lemon, ½ teaspoon of salt, egg and breadcrumb; reserve.
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Put together a baking dish: Add the juice of 1 lemon, wine & butter; put aside. Slice the remaining lemon into wedges.
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Lay filets on a slicing board & sprinkle with remaining ½ teaspoon salt. Flip so the within of the filet is going through upwards.
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Spoon ¼ cup crab stuffing to the underside of every filet and roll.
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Place the stuffed filets within the baking dish seam aspect down. High every roll packed like a crab cake with the remaining crab filling.
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Bake, 20 minutes. Elevate temperature to 425°F and prepare dinner for a further 5 minutes till the highest of the crab begins to crisp. Serve with lemon wedges.
Final Step:
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Serving: 1 filet ½ cup crab stuffing, Energy: 236 kcal, Carbohydrates: 22 g, Protein: 23 g, Fats: 7 g, Saturated Fats: 2.5 g, Ldl cholesterol: 137.5 mg, Sodium: 588 mg, Fiber: 4.5 g, Sugar: 4.5 g
Storage
- Refrigerate leftover fish for as much as 3 days.
- The best way to Reheat: You may reheat it within the microwave or the oven at 350°F till heat.
Extra Fish Recipes You’ll Love
For extra dinner concepts, take a look at my Seafood Recipes assortment, plus these 5 scrumptious fish recipes to encourage your subsequent meal!