Crab Stuffed Flounder with Lemon-Dill Aioli
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
This preparation begins with lightly sautéing diced red bell pepper and celery until softened, then adding scallions, garlic, seafood seasoning, and crushed butter crackers to create a flavorful base. The mixture is cooled slightly and combined with lemon dill aioli, fresh parsley, and picked-over lump crabmeat to maintain tender crab pieces. Seasoned with salt and pepper, this filling is placed in the center of each flounder fillet, which has been dusted with seafood rub. The fillets are rolled around the stuffing to enclose it securely.
Placed seam-side down in a buttered baking dish or on parchment paper, the bundles bake in a preheated 375°F oven. The result is a moist, flaky fish exterior with a savory, aromatic crab filling showing hints of citrus from the aioli and freshness from the herbs and vegetables. Serving with lemon wedges enhances the brightness and cuts through the richness.
This dish offers a delicate balance of flavors and textures, suitable for a refined main course that showcases seafood with subtle seasoning and creamy elements.
Crackers crushed carefully avoid large chunks, which helps the stuffing hold together without grit. Using a seafood rub brand like Stonewall Kitchen Maine delivers specific regional flavor notes.
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 butter crackers divided, finely crushed
- 3/4 teaspoon seafood rub divided, plus extra for seasoning flounder fillets, brand Stonewall Kitchen Maine
- 1/2 cup lemon dill aioli divided, brand Legal Sea Foods by Stonewall Kitchen
- 1 tablespoon flat leaf parsley , chopped (plus extra for garnish)
- 6 ounces crabmeat picked over for cartilage, lump
- 4 flounder fillet about 1-1/2 pounds, skin and pin bones removed
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- lemon for serving, wedges
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
- Crush butter crackers by sealing them in a zip-top bag and rolling over with a rolling pin until fine crumbs form, avoiding large pieces.
- Handle lump crabmeat gently to keep crab chunks intact in the stuffing.
- Serve the baked stuffed flounder with fresh lemon wedges to brighten the flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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