This Stuffed Flounder is mild, contemporary, and filled with crab, corn, zucchini, and basil—excellent for a easy summer time dinner. Even when you’re not an enormous fish eater, this one may win you over!
Stuffed Flounder
I liked how this stuffed flounder turned out—it’s mild, contemporary, and filled with summer time taste. Candy corn, zucchini, and basil add brightness to each chunk, with only a contact of butter and minimal breadcrumbs to maintain it mild 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 strive!
Why This Stuffed Flounder Recipe Works
I took inspiration from my Baked Corn and Crab Truffles and used the combination to stuff flounder. Then I added contemporary summer time produce like zucchini and basil, and it changed into 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 wished the stuffing to be all in regards to the crab, similar to my crab cake recipe, not loaded with breadcrumbs such as you usually see in eating places. I had a lot filling that I spooned the additional on high of the flounder, and I liked the way it turned out.
Substances 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 approach 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 fashion, you gained’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, equivalent to Pinot Grigio or Chardonnay, that’s ok to drink. Should you don’t wish to open a complete bottle, purchase the single-serving bottles or cans on the grocery store.
- Butter: It’s going to soften because it cooks, making the sauce wealthy and flavorful.
- Flounder is one in every of my favourite white fish choices. It’s versatile with a mildly candy taste and delicate, flaky texture.
Make Crab Stuffed Flounder
Should you’re crab is not too long ago 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. Prime every one with a number of the remaining crab.
- Bake at 375°F for 20 minutes. Then, improve the oven temperature to 425°F and prepare dinner for five extra minutes till the crab is crisp.
Fish Ideas
- Fish Substitutions: Use what’s contemporary, native, and in season the place you might be. Any white fish fillet, equivalent to fluke, cod, halibut, or sole, would work.
- Preserve It Recent: If contemporary fish is on the market, buy it the day earlier than or the day you intend to prepare dinner it.
- Purchase Frozen if Recent Isn’t Obtainable: 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 an alternative of beforehand frozen, which lets you management freshness and hold it frozen till you want it.
- Thaw Frozen Fish: Defrost frozen fish in a single day within the fridge, or place the frozen fillets in an ice tub (within the package deal 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 quick on time.
- Breadcrumbs: Use crushed, reduced-fat Ritz crackers for a richer, buttery taste.
- Choose 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 giant ear
- ¼ cup basil, chopped
- 2 tablespoons chives, chopped
- 2 lemons, divided
- 1 teaspoon kosher salt
- 1 giant 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 chopping 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. Prime every roll packed like a crab cake with the remaining crab filling.
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Bake, 20 minutes. Increase 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.
- 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!
