This Stuffed Flounder is mild, contemporary, and packed with crab, corn, zucchini, and basil—good for a easy summer time dinner. Even for those who’re not an enormous fish eater, this one would possibly win you over!
Stuffed Flounder
I beloved how this stuffed flounder turned out—it’s mild, contemporary, and stuffed with summer time taste. Sweet corn, zucchini, and basil add brightness to each chunk, with only a contact of butter and minimal breadcrumbs to maintain it mild and healthy. It’s easy sufficient for a weeknight, however particular sufficient to serve company. My complete household beloved it, so I hope you give it a attempt!
Why This Stuffed Flounder Recipe Works
I took inspiration from my Baked Corn and Crab Cakes and used the combination to stuff flounder. Then I added contemporary summer time produce like zucchini and basil, and it became such a scrumptious seasonal dish.
For extra flounder recipes, don’t miss my Flounder Piccata and Flounder Milanese.
Testing Notes
While testing this fish recipe, I wished the stuffing to be all in regards to the crab, identical to my crab cake recipe, not loaded with breadcrumbs such as you typically see in eating places. I had a lot filling that I spooned the additional on prime of the flounder, and I beloved the way it turned out.
Ingredients You’ll Need
Here are the components 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. If 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 method 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 method, you received’t have corn flying throughout your counter!
- Fresh 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, akin to Pinot Grigio or Chardonnay, that’s ok to drink. If you don’t need to open a complete bottle, purchase the single-serving bottles or cans on the grocery store.
- Butter: It will soften because it cooks, making the sauce wealthy and flavorful.
- Flounder is one in all my favourite white fish choices. It’s versatile with a mildly candy taste and delicate, flaky texture.
How to Make Crab Stuffed Flounder
If 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: Mix the crab meat, zucchini, corn, herbs, lemon zest, salt, egg, and breadcrumbs.
- Prepare 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 dealing with up. Put 1 / 4 cup of the crab filling on the backside of every fillet and roll.
- Get Ready to Bake: Place every bit of rolled fish within the baking dish, seam facet down. Top each with a number of the remaining crab.
- Bake at 375°F for 20 minutes. Then, enhance the oven temperature to 425°F and cook dinner for five extra minutes till the crab is crisp.
Fish Tips
- Fish Substitutions: Use what’s contemporary, native, and in season the place you might be. Any white fish fillet, akin to fluke, cod, halibut, or sole, would work.
- Keep It Fresh: If contemporary fish is accessible, buy it the day earlier than or the day you intend to cook dinner it.
- Buy Frozen if Fresh Isn’t Available: Often, the fish within the grocery store’s case was beforehand frozen, then thawed. So, if contemporary (from a neighborhood seafood retailer) isn’t accessible, go for frozen as a substitute of beforehand frozen, which lets you management freshness and maintain it frozen till you want it.
- How to 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
- Vegetables: Swap zucchini for yellow squash, and use frozen, thawed corn for those who’re quick on time.
- Breadcrumbs: Use crushed, reduced-fat Ritz crackers for a richer, buttery taste.
- Prefer to not cook dinner with wine? Replace it with vegetable broth.
- Dairy-Free: Use olive oil or dairy-free butter.
Yield: 4 servings
Serving Size: 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, minimize 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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Prepare 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 reducing board & sprinkle with remaining ½ teaspoon salt. Flip so the within of the filet is dealing with 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 facet down. Top every roll packed like a crab cake with the remaining crab filling.
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Bake, 20 minutes. Raise temperature to 425°F and cook dinner for an extra 5 minutes till the highest of the crab begins to crisp. Serve with lemon wedges.
Last Step:
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Serving: 1 filet ½ cup crab stuffing, Calories: 236 kcal, Carbohydrates: 22 g, Protein: 23 g, Fat: 7 g, Saturated Fat: 2.5 g, 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.
- How to Reheat: You can reheat it within the microwave or the oven at 350°F till heat.
More 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!
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