Crab Stuffed Flounder with Lemon-Dill Aioli
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
871 kcal
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Course
Main Course
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Cuisine
American
Crab Stuffed Flounder with Lemon-Dill Aioli
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Bring a taste of coastal New England home with this Crab Stuffed Flounder! This restaurant-quality recipe is easy to make for an impressive summer dinner.
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Ingredients
- 3-1/2 teaspoons extra virgin olive oil , divided
- 1/4 cup red bell pepper , finely diced
- 1/4 cup celery , finely diced
- 1/4 cup scallions , thinly sliced
- 1 clove garlic , minced
- 1/2 cup finely-crushed butter crackers , divided
- 3/4 teaspoon Stonewall Kitchen Maine Seafood Rub , divided, plus extra for seasoning flounder fillets
- 1/2 cup Legal Sea Foods by Stonewall Kitchen Lemon Dill Aioli , divided
- 1 tablespoon flat leaf parsley , chopped (plus extra for garnish)
- 6 ounces lump crabmeat , picked over for cartilage
- 4 flounder fillets about 1-1/2 pounds, skin and pin bones removed
- Kosher salt and freshly-ground black pepper
- Lemon wedges , for serving
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Instructions
- Preheat oven to 375 degrees F. Lightly butter or oil a 13x9 baking dish, or line a rimmed baking sheet with parchment paper.
- Heat 2 teaspoons olive oil in a skillet. Sauté red bell pepper and celery until softened, but not browned, about 5 minutes. Add scallions and garlic and cook for another 2 minutes, until scallions are wilted and garlic is fragrant. Stir in 1/2 teaspoon Maine Seafood Rub, and 1/4 cup crushed butter crackers. Immediately remove from heat and let cool slightly.
- In a bowl, stir together the sautéed vegetable mixture with 1/4 cup Lemon Dill Aioli, and the parsley. Gently fold in lump crab meat, being careful not to break it up too much. Season filling mixture to taste with salt and pepper.
- Place flounder fillets on a cutting board, skinned side up. Season each with a pinch of Maine Seafood Rub. Place 1/4 of the filling mixture in the center of each fillet and roll the flounder around the stuffing to secure.
- Place stuffed flounder bundles in the prepared baking dish, seam sides down, leaving a little space between each. Spread about 2 teaspoons of Lemon Dill Aioli onto the top of each bundle.
- Stir together 1/4 cup crushed butter crackers with 1-1/2 teaspoons extra virgin olive oil and 1/4 teaspoon Maine Seafood Rub. Sprinkle each flounder bundle with about a tablespoon of cracker crumbs.
- Bake for 20-25 minutes, until flounder is opaque and flakes with a fork. Sprinkle with parsley to garnish, and serve hot, with lemon wedges.
Notes
- *To easily crush crackers, place them in a sealed zip-top bag and roll over it with a rolling pin until crumbs form.
Nutrition Information
Show Details
Calories
871kcal
(44%)
Carbohydrates
10g
(3%)
Protein
120g
(240%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Cholesterol
432mg
(144%)
Sodium
3354mg
(140%)
Potassium
1588mg
(45%)
Sugar
1g
(2%)
Vitamin A
765IU
(15%)
Vitamin C
17.6mg
(20%)
Calcium
227mg
(23%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Calories | 871kcal | 44% |
| Carbohydrates | 10g | 3% |
| Protein | 120g | 240% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 432mg | 144% |
| Sodium | 3354mg | 140% |
| Potassium | 1588mg | 34% |
| Sugar | 1g | 2% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 227mg | 23% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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