Baked Stuffed Flounder With Crab And Lemon Butter

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

American · 40 min · Fish · pescatarian, high-protein

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Ingredients

• 1 3/4 lb, thin flounder fillets
• 4 oz lump crab meat
• 1 sleeve, crushed buttery round crackers
• 4 tbsp unsalted butter
• 1/4 cup mayonnaise
• 1 large egg
• 1 cup dry long-grain white rice
• 1, zested and juiced lemon
• 2, sliced scallions
• 1 tbsp total Old Bay seasoning, salt and pepper

Method (tap to check — screen stays awake)

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry.
2. Gently fold the crab with two-thirds of the crushed crackers, the mayonnaise, egg, scallions, lemon zest and Old Bay, keeping the lumps intact.
3. Pat the fillets dry, season, and mound the stuffing at the wide end of each, then roll them up and set seam side down in a buttered baking dish.
4. Melt the butter with the lemon juice and pour it over the rolls, then scatter the remaining cracker crumbs on top.
5. Bake at 400F for 18 to 20 minutes until the crumbs are golden and the fish flakes cleanly when nudged with a fork.
6. Spoon the lemon butter from the dish back over the fish and serve on the rice.

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

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