Ingredients:

  • 8 oz Lump Crabmeat (fresh or pasteurized)
  • 1/4 cup Panko Breadcrumbs
  • 1 tbsp Unsalted Butter (for sautéing)
  • 1 medium Shallot, finely minced
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Lemon Zest
  • 1 tbsp Mayonnaise (full fat)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt (Kosher or Sea)
  • 1/4 tsp Black Pepper, freshly ground
  • 4 thin cut Flounder Fillets (about 4–6 oz each)
  • 1 tbsp Olive Oil (for greasing)
  • Salt and Pepper (To taste, for fish)
  • 3 tbsp Unsalted Butter (for sauce)
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Fresh Dill, chopped

Instructions:

  1. Sauté Aromatics: Melt 1 tbsp butter in a small skillet over medium heat. Add the minced shallots and cook gently for 3–4 minutes until softened and translucent. Allow to cool slightly.
  2. Combine Dry Ingredients: In a medium bowl, combine the drained crabmeat and Panko breadcrumbs.
  3. Mix Wet Ingredients: In a small separate bowl, whisk together the cooled shallots, mayonnaise, Dijon mustard, lemon zest, parsley, salt, and pepper.
  4. Fold Gently: Pour the wet mixture over the crab and Panko. Using a spatula, gently fold the ingredients together until just combined. Avoid overmixing to preserve the lumps of crabmeat.
  5. Preheat and Prep: Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
  6. Season Fish: Pat the flounder fillets very dry with paper towels. Season both sides lightly with salt and pepper.
  7. Stuff and Roll: Lay one fillet flat. Place approximately 1/4 of the stuffing mixture at the widest end of the fillet. Roll the fish tightly towards the narrow end.
  8. Secure: Secure the rolled fillet with one or two wooden toothpicks, or tie gently with kitchen twine. Repeat for all four fillets. Place the stuffed flounder rolls, seam-side down, in the prepared baking dish.
  9. Bake: Place the dish in the preheated oven. Bake for 15–18 minutes, or until the fish is opaque throughout and flakes easily (internal temperature should reach 145°F / 63°C).
  10. Rest: Remove the fish from the oven and let it rest for 5 minutes. Carefully remove any toothpicks or twine before serving.
  11. Prepare Sauce: While the fish rests, melt 3 tbsp of butter in a small saucepan over low heat. Once melted, remove immediately from the heat and stir in the fresh lemon juice and chopped dill. Whisk briefly until slightly emulsified.
  12. Serve: Place the Flounder Stuffed with Crabmeat onto plates, drizzle generously with the lemon-butter sauce, and serve immediately.