Stuffed Flounder with Crab Dressing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Fish · pescatarian, keto, low-carb, high-protein

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Ingredients

• 4 (6 oz each) flounder fillets
• 4 oz lump crabmeat
• 12, crushed saltine crackers
• 2 tbsp unsalted butter
• 1 stalk celery
• 1 shallot
• 1 egg
• 1 tbsp mayonnaise
• 1/2 tsp Dijon mustard
• 3/4 tsp Old Bay seasoning
• 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 1/4 cup dry white wine
• 1/4 tsp sweet paprika

Method (tap to check — screen stays awake)

1. Heat the oven to 350°F and butter a baking dish large enough to hold four rolled fillets without crowding.
2. Melt 2 tablespoons of the butter in a skillet and sweat the finely diced celery and shallot over medium heat for 5 minutes until soft but not colored; cool for 5 minutes.
3. Stir the crushed saltines, egg, mayonnaise, Dijon, Old Bay, parsley and the juice of half the lemon into the cooled vegetables.
4. Pick the crabmeat over for shell and fold it in gently — the dressing should just hold together when pressed, not turn to paste.
5. Pat the fillets dry, season them with salt and pepper, mound a quarter of the dressing across the wide end of each and roll them up.
6. Set the rolls seam-side down in the dish, pour the wine around them, brush the tops with the remaining melted butter and dust with paprika.
7. Bake 25 to 30 minutes, until the fish is opaque and flakes and an instant-read thermometer through the thickest part of a roll reads 145°F.
8. Spoon the pan juices over the top and serve with the remaining lemon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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