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Crab Stuffed Flounder with Lemon-Dill Aioli

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 871 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly butter or oil a 13x9 baking dish, or line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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

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

% 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.