crab stuffed flounder w/ crab cream sauce


Crab-stuffed flounder: 

4 pieces of flounder

4 oz of lump crab meat

4 tbsps of cream cheese, softened

1/4 cup of parmesan cheese

2 tbsps of melted butter

Old bay seasoning

Salt and pepper

Spicy cream sauce: 

4 oz of lump crab meat

2 tbsps of butter

1 tbsps of flour

1/4 cup of heavy cream

1/4 cup of milk

Juice of ½ large lemon or 1 whole small lemon

Old bay

Salt and pepper


Crab-stuffed flounder: Preheat your oven to 375. Prep a baking dish by spraying with non-stick spray. In a bowl, mix cream cheese and parmesan cheese. Gently fold in crab meat and season with old bay, salt, and pepper. Mix lightly until incorporated, but don’t break up the crab too much. Set aside. On a cutting board or parchment paper, lay your flounder down with the back side facing up. Spoon a couple tablespoons of the crab mixture onto the flounder, and then gently roll the fish up. Place seam-side down in your prepared baking dish. Repeat until all the fish is stuffed and in the baking dish. Brush the tops of the fish with melted butter, and season lightly with salt, pepper, and/or old bay seasoning. Place uncovered in the oven, and bake for about 20 minutes, or until the fish is cooked through and flaky. While the flounder bakes, make the crab cream sauce.

Crab cream sauce: In a sauce pan, melt butter over medium heat. Once melted, add flour and whisk until smooth and incorporated. Next, add heavy cream, milk, and lemon juice, then season to taste with old bay, salt and pepper. Mix well. Once the sauce thickens, turn the heat down to low and add crab meat. Keep warm until you are ready to eat.

Assembly: When ready to eat, crab stuffed flounder. Top with crab cream sauce . Assemble and serve immediately after the fish comes out the oven. Enjoy!

*note: you can use any white fish for this dish; flounder was on sale at my local grocery store. depending the size of your fish, you may need more or less crab meat