Ingredients:

  • 4 large flounder fillets (approx. 6 oz each)
  • 8 oz lump crab meat, drained and picked
  • 1/4 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • Salt and cracked black pepper to taste
  • 1/4 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1 tbsp shallots, minced
  • 1/2 cup cold unsalted butter, cubed into 1/2-inch pieces
  • 1 pinch white pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 4 flounder fillets with paper towels until the surface has no visible moisture.
  3. Lightly sprinkle the fillets with salt and cracked black pepper.
  4. In a bowl, gently fold together 8 oz lump crab, 1/4 cup mayo, 1 tsp Worcestershire, 1 tsp Old Bay, and 1 tbsp parsley. Keep the crab lumps intact.
  5. Divide the crab mixture among the fillets, pressing it down slightly to help it stick.
  6. Toss 1/2 cup panko with 2 tbsp melted butter and sprinkle generously over the crab.
  7. Place in the oven for 12-15 minutes until the topping is golden and the fish is opaque.
  8. While the fish rests, simmer 1/4 cup white wine, 2 tbsp lemon juice, and 1 tbsp minced shallots in a saucepan until reduced to about 2 tablespoons.
  9. Turn heat to low and whisk in the 1/2 cup cold butter, one cube at a time, until the sauce is thick and velvety.
  10. Stir in a pinch of white pepper and serve immediately over the hot fish.