Flounder is a mild, flat fish that is often stuffed. Lump crab meat makes for an excellent stuffing as it just adds to the flavor of the fish. In order to ensure that the fish isn't dry, we made a quick, homemade hollandaise sauce to accompany it as well as the asparagus that we served with it. This is really a fairly simple dish, but is certainly something that could be made for an elegant dinner or even to feed a crowd.
- 4 Flounder Filets approximately 2 pounds
- 1 cup Lump Crab Meat
- 1/2 cup Panko or Bread Crumbs
- 1 large Egg
- 2 tbsp Red Onion finely chopped
- 2 tbsp Celery finely chopped
- 1 clove Garlic minced
- 6 tbsp Butter softened
- 1 tbsp Thyme finely chopped
- 2 pinches Old Bay Seasoning
- Salt and Pepper to taste
Heat 2 tablespoons of butter in a medium skillet over medium-high heat, add the celery and onion and cook for about 3 to 4 minutes. Add the garlic and cook for an additional minute.
In a bowl, combine the lump crab meat, panko, egg, celery, onion, garlic, thyme, and a pinch of Old Bay. Use your hands to make sure that the stuffing is fully mixed.
Heat an oven to 375 degrees.
Lay the flounder flat and put 1/4 of the stuffing in the center of each filet. Roll the flounder around the crab stuffing and place on a baking sheet with the ends of the fish, where it overlaps, facing down. Spread butter over the top of the fish and sprinkle with a pinch of Old Bay seasoning.
Cook the fish for 30 minutes or until thoroughly cooked. Serve with prepared hollandaise sauce and vegetable of your choice.