Flounder Gets Fancy - Crab Stuffed & Baked to Perfection

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost while providing a similar texture.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Heat a sauté pan over medium heat and add 2 tablespoons of olive oil.

Add 2 tablespoons of butter to the pan and let melt.

Add 1/2 diced bell pepper, 1/4 diced celery stalk, and 1 bay leaf to the pan, seasoning with salt and pepper. Cook until softened and fragrant.

Add 2 minced cloves of garlic and cook for another minute.

Pour in 2 oz of dry white wine and let it cook until the alcohol evaporates.

In a bowl, combine 8 oz of drained crab meat with the cooked vegetables.

Add 1 tablespoon of mayonnaise, 2 tablespoons of chopped parsley, juice from 1/2 lemon, 4 oz of seasoned breadcrumbs, 1 beaten egg, and salt and pepper to the bowl. Mix to combine.

Season 4 flounder fillets with salt and pepper on both sides.

Divide the stuffing evenly among the fillets, rolling them up starting from the small end.

Place the rolled fillets in a glass baking dish.

Top each fillet with a little of the reserved butter, sprinkle with paprika, and add thin lemon slices on top.

Add a splash of white wine to the baking dish.

Bake at 375°F for 20 to 25 minutes or until the internal temperature reaches 140°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens