Delicious Crab-Stuffed Flounder｜Lisa's Home Cooking EP16

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.

Prepare the crab meat mixture by combining 0.5 pounds of fresh lump crabmeat, 2 tablespoons of seasoned panko breadcrumbs, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 egg in a bowl.

Mix the crab meat mixture gently to combine, ensuring the crab remains chunky.

Prepare a sheet pan lined with foil for easy cleanup and drizzle a little extra virgin olive oil on the bottom to prevent sticking.

Lay each flounder fillet (6 to 8 ounces) on a cutting board and spread a thin layer of the garlic parsley and olive oil mixture on top.

Take a handful of the crab meat mixture and place it on the flounder fillet, then roll it up and place it seam-side down on the prepared sheet pan.

Repeat the stuffing process for all flounder fillets, using the crab meat mixture.

Sprinkle a little paprika on top of the stuffed flounder for color.

Bake the stuffed flounder in a preheated oven at 450°F for 15 to 20 minutes.

While the fish is baking, prepare the lemon dressing by squeezing the juice of 1 whole lemon into a bowl, then adding 1 teaspoon of salt, 1 teaspoon of black pepper, and 3 tablespoons of extra virgin olive oil. Mix well.

Once the flounder is cooked, plate it and drizzle the lemon dressing on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens