Ingredients:

  • 1 lb lump crab meat, drained and picked for shells
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Old Bay seasoning
  • 1 tbsp fresh parsley, minced
  • 1 tsp lemon zest
  • 6 flounder fillets (approx. 5-6 oz each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 4 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp capers, drained

Instructions:

  1. In a medium bowl, gently fold together the lump crab meat, Panko, mayonnaise, beaten egg, melted butter, Old Bay, parsley, and lemon zest using a rubber spatula to keep the crab lumps intact.
  2. Pat the flounder fillets completely dry with paper towels. Season both sides of each fillet with salt, pepper, and paprika.
  3. Place a generous scoop (about 2-3 tbsp) of the crab mixture in the center of each fillet. Carefully roll the fish around the stuffing, tucking the edges under to create a secure seal.
  4. Heat olive oil in a large non-stick skillet over medium-high heat. Sear the rolls for 2 minutes per side until the exterior is golden-brown.
  5. Transfer the seared rolls to a parchment-lined baking sheet. Pour the lemon butter sauce mixture (melted butter, lemon juice, garlic, and capers) over the top.
  6. Bake at 375°F (190°C) for 10-12 minutes until the fish is opaque and flakes easily.