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Flounder: Baked Flounder with Crab Stuffing

Source of Recipe


Cook's Country magazine



List of Ingredients



• 6 Tbsp unsalted butter (¾ stick), plus more for the baking dish
  
• ½ onion, minced
  
• ½ red bell pepper, stemmed, seeded and minced
  
• 1 tsp Old Bay seasoning
  
• Salt
  
• 1/8 tsp cayenne pepper
  
• 1 clove garlic, minced
  
• ½ cup heavy cream
  
• 1 pound fresh crabmeat (or pasteurized), squeezed dry and picked over
  
• 4 Tbsp minced fresh parsley leaves
  
• 1 Tbsp fresh lemon juice
  
• Ground black pepper
  
• 12 small skinless flounder fillets (3 ounces each)
  
• .
  
• Lemon wedges, for serving
  






Instructions



1. Melt 3 tablespoons of the butter in a 12-inch nonstick skillet over medium heat. Add the onion, bell pepper, Old Bay, ½ teaspoon salt, and the cayenne. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the cream. Bring to a boil and cook until the mixture is very thick, about 5 minutes. Transfer the cream mixture to a bowl. Gently fold in the crabmeat, 2 tablespoons of the parsley, and the lemon juice. Season with salt and pepper. Refrigerate until the filling is chilled, about 30 minutes.
   
   
2. Adjust an oven rack to the middle position and heat the oven to 400° F.
   Pat the flounder dry with paper towels, then season with salt and pepper. Dollop ¼ cup of the chilled crab filling over the narrower, tail end of each fillet. Roll the fish up around the filling into tidy bundles.
   
   
3. Lay the fish bundles, seam-side down, in a buttered 9- x 13-inch baking dish (space the pieces about ½-inch apart). Melt the remaining 3 tablespoons butter and brush it over the fish. Toss the breadcrumbs with the remaining 2 tablespoons parsley and sprinkle over the fish. Bake until the breadcrumbs are golden brown and the fish flakes apart when gently prodded with a paring knife, 15 to 20 minutes.
   
   Serve with the lemon wedges.