Blast from the Past: Crab-Stuffed Flounder Recipe

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.

Dice a small bell pepper, three green onions, and a clove of garlic.

Melt 1.5 tablespoons of butter in a skillet.

Add the diced bell pepper, green onions, and garlic to the skillet and sauté.

In a bowl, mix together 1 egg, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder, 3 tablespoons heavy cream, 1.5 tablespoons mustard, 1 tablespoon lemon juice, and 2 tablespoons mayonnaise.

Add the sautéed vegetables to the bowl and mix well.

Add a few crushed saltine crackers to the mixture.

Drain the liquid from 1/2 pound of claw crab meat and 1/2 pound of lump crab meat, then add to the mixture.

Season with salt and pepper to taste and mix gently.

Prepare the flounder fillets by seasoning with salt and pepper.

Create a pocket in each flounder fillet by running a finger down the rib and using a sharp knife to cut without piercing the skin.

Stuff the crab mixture into the pocket of each flounder fillet, pressing it down firmly.

Sprinkle paprika on top of the stuffed flounder.

Preheat the oven to 350 degrees Fahrenheit and bake the flounder for 20 minutes.

After 20 minutes, switch the oven to broil for an additional 5 minutes.

In a bowl, combine 2 sticks of soft butter with 1 chopped scallion and seafood base for flavor.

Add 2 ounces of crab claw meat to the butter mixture and fold gently.

Wrap the crab butter mixture in parchment paper and form it into a log, then place it in the freezer.

Remove the flounder from the oven and serve topped with the crab butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens