With summer approaching, what could be more fresh than crab cake stuffed flounder in a lemon butter wine sauce? Flounder is such a mild and light fish, that the old bay, crab and lemon shine through in this recipe. Flounder is also more difficult to overcook than other fishes, making this dish super easy to make. I have tried making quite a few stuffed fish recipes but this is definitely one of my favorites.
You can customize this dish with your own personal crab cake recipe, or even change the sauce to make it more creamy or spicy. You could also use this is a base recipe and stuff the flounder with other cheeses, veggies, or protein sources. Whichever you choose, serve it with fresh summer vegetables, rice, or even a light salad and you have yourself a delicious meal. Let me know what you think of my crab cake stuffed flounder in a lemon butter wine sauce!
Crab Cake Stuffed Flounder in a Lemon Butter Wine Sauce
Ingredients
Crab Cake Stuffed Flounder
- 2 tbsp butter
- 1/2 green bell pepper, chopped
- 1 small yellow onion, chopped
- 1/4 cup Italian seasoned breadcrumbs
- 8 oz crab meat
- 1/2 tsp ground mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp old bay seasoning
- 1 tsp worcestershire sauce
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1 lb flounder fillets
- 1 tbsp paprika
Lemon Butter Wine Sauce
- 4 tbsp butter
- 1 shallot, finely chopped
- 1 large garlic clove, minced
- 1/3 cup white wine
- 1/4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375 degrees.
- In a large skillet over medium heat, melt butter. Add green bell pepper and onion, cook 5 minutes until softened. Remove from heat.
- Combine onion/pepper mixture with breadcrumbs, crab, worcestershire sauce, dry mustard, old bay seasoning, salt, pepper and parsley.
- Separate mixture evenly and place on center of flounder fillets.
- Fold over ends of fillets and use toothpick to secure. Sprinkle witih paprika.
- Cook for 25-30 minutes until fish begins to flake.
- While fish is cooking, melt butter in saucepan over medium heat. Add shallot and garlic and cook for 3 minutes until fragrant.
- Add wine, heavy cream and lemon juice. Cook for 5 minutes. Keep warm.
- Drizzle sauce over fish for serving.
