Recipes › Seafood › Crab Stuffed Flounder Recipe

Crab Stuffed Flounder Recipe

Recipe by Pedro M. A. Neves

This elegant Italian-inspired dish features delicate flounder fillets wrapped around a savory crab and breadcrumb filling, finished with a light white wine and lemon sauce. The tender fish and rich crab combination creates a sophisticated seafood entrée that rivals restaurant preparations. Perfect for special occasions or an impressive weeknight dinner.

Ingredients

• 4 flounder fillets (150g each)
• 200g fresh lump crab meat
• 60g Italian panko breadcrumbs
• 40g grated Parmigiano-Reggiano cheese
• 1 large egg
• 30ml whole milk
• 2 cloves garlic, minced
• 15ml fresh lemon juice
• 15g fresh flat-leaf parsley, chopped
• 4g salt
• 2g black pepper
• 30ml extra virgin olive oil
• 120ml dry white wine (Pinot Grigio or Vermentino)
• 1 lemon, sliced into wheels
• 30g cold butter
• 200ml fish or vegetable stock

Instructions

1. Pat the crab meat dry with paper towels and place in a bowl. Add breadcrumbs, Parmigiano-Reggiano, minced garlic, lemon juice, chopped parsley, egg, and milk. Season with 2g salt and 1g pepper. Mix gently until just combined, being careful not to break up the crab lumps.

2. Lay a flounder fillet skin-side up on a clean cutting board. Using a sharp knife, carefully trim away any dark skin from the top surface. Pat the fillets dry with paper towels.

3. Place a fillet skin-side down on a work surface. Divide the crab filling into 4 equal portions. Spoon one portion onto the center of each fillet, leaving a 2cm border around the edges.

4. Starting from one long edge, gently roll the flounder around the filling to create a compact cylinder. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining fillets. Season the exterior with remaining salt and pepper.

5. Heat olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, carefully place each stuffed flounder roll seam-side down into the pan. Sear for 2 minutes per side until golden, then arrange rolls seam-side down.

6. Pour white wine around the flounder rolls, being careful not to pour directly onto them. Add fish stock and arrange lemon wheel slices on top. Transfer the skillet to a preheated 190°C (375°F) oven.

7. Bake uncovered for 12-14 minutes, until the flounder is opaque and flakes easily when tested with a fork, and the internal temperature reaches 63°C (145°F).

8. Remove the skillet from the oven and carefully transfer the flounder rolls to a warm serving platter. Pour the cooking liquid through a fine-mesh strainer into a small saucepan, discarding solids.

9. Place the saucepan over medium heat. Bring the liquid to a gentle simmer and cook for 2 minutes. Remove from heat and whisk in cold butter in small pieces until the sauce is glossy and emulsified. Taste and adjust seasoning with salt and pepper.

10. Spoon the finished sauce over and around each flounder roll. Garnish with fresh parsley and serve immediately while hot.

Substitutions

• Use halibut or sole fillets instead of flounder for a firmer texture
• Substitute crab meat with bay shrimp or diced scallops for a lighter filling
• Replace Parmigiano-Reggiano with aged Asiago cheese for a slightly nuttier flavor
• Use dry vermouth in place of white wine for a more aromatic sauce

Tips

• Ensure flounder fillets are patted completely dry before cooking to achieve better browning and prevent sticking
• Gently fold the crab mixture to preserve large lumps of meat, which create a more luxurious texture in the finished dish
• The flounder cooks quickly; use a meat thermometer to avoid overcooking, as dry fish is the most common error with delicate white fish

While this specific preparation blends modern techniques with Italian coastal traditions, similar fish-and-shellfish combinations have been central to Italian Mediterranean cuisine for centuries, particularly in regions like Liguria and Campania. Italian chefs typically emphasize the quality of individual ingredients rather than heavy sauces, allowing the delicate flavors of fresh flounder and sweet crab to shine.

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