Crab Stuffed Flounder with Lemon Beurre Blanc
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.
Baked crab-stuffed flounder finished with a classic lemon beurre blanc sauce for an elegant and romantic seafood dinner.
Nutrition per serving
Ingredients
main
stuffing
sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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