How to Make the Perfect Crab Stuffed Flounder with Lemon Beurre Blanc
American · Hard · 50 min · 2 servings
Delicate flounder fillets are filled with a savory lump crab stuffing and baked until golden then finished with a silky lemon beurre blanc sauce for a truly elegant coastal dinner. This dish presents beautifully on the plate and offers a sophisticated combination of light fish and rich buttery crab.
Why this recipe works
This Crab Stuffed Flounder with Lemon Beurre Blanc recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 fillets flounder fillets thin
- 1 cup lump crab meat drained and picked
- 2 tablespoons cream cheese softened
- 0.5 cup dry white wine
- 6 tablespoons cold unsalted butter cubed
- 1 whole lemon zested and juiced
Step by step instructions
Step 1: Make the Crab Stuffing
In a bowl combine lump crab meat and softened cream cheese along with a pinch of salt pepper and lemon zest. Mix gently to avoid breaking up too many crab lumps. Lay two flounder fillets flat and divide the stuffing between them then top each with another fillet and secure with toothpicks.
Step 2: Bake the Stuffed Flounder
Preheat the oven to 375 degrees Fahrenheit. Place the stuffed fillets in a buttered baking dish and season the tops with salt and a drizzle of olive oil. Bake for 20 to 22 minutes until the fish flakes easily and the stuffing is heated through.
Step 3: Prepare the Lemon Beurre Blanc
While the fish bakes combine white wine and 1 tablespoon of lemon juice in a small saucepan over medium heat. Simmer until reduced by two thirds then reduce heat to very low. Whisk in cold butter cubes one at a time until you have a smooth emulsified sauce. Season with salt.
Step 4: Plate and Finish
Carefully remove toothpicks from the stuffed flounder and transfer each portion to a warm plate. Spoon the lemon beurre blanc generously around and over the fish. Garnish with lemon zest and fresh dill or chives and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flounder → sole or tilapia fillets which have a similarly delicate texture
- lump crab meat → cooked shrimp finely chopped for an equally delicious stuffing
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the flounder which causes the stuffing to fall out during baking
- Overheating the beurre blanc which causes the emulsification to break and the butter to separate
Nutrition facts
Per serving: 490 calories, 40g protein, 12g carbs, 30g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →