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Crab Stuffed Flounder
This Stuffed Flounder is light, fresh, and packed with crab, corn, zucchini, and basil—perfect for a simple summer dinner.
Ingredients
- 1 cup lump crab meat
- 1 cup shredded zucchini (squeezed, from 1 medium)
- 1 cup corn kernels (from 1 large ear)
- ¼ cup basil (chopped)
- 2 tablespoons chives (chopped)
- 2 lemons (divided)
- 1 teaspoon kosher salt
- 1 large egg
- ¼ cup breadcrumbs (or gluten-free crumbs)
- ¼ cup dry white wine
- 1 tablespoon butter (cut into small pieces)
- 4 flounder fish fillets (or fluke or any white fish fillet, 3 to 4 ounces each)
Instructions
- Preheat oven to 375°F
- In a medium bowl, combine crab meat, zucchini, corn, basil, chives, lemon zest from 1 lemon, ½ teaspoon of salt, egg and breadcrumb; reserve.
- Prepare a baking dish: Add the juice of 1 lemon, wine & butter; set aside. Slice the remaining lemon into wedges.
- Lay filets on a cutting board & sprinkle with remaining ½ teaspoon salt. Flip so the inside of the filet is facing upwards.
- Spoon ¼ cup crab stuffing to the bottom of each filet and roll.
- Place the stuffed filets in the baking dish seam side down. Top each roll packed like a crab cake with the remaining crab filling.
- Bake, 20 minutes. Raise temperature to 425°F and cook for an additional 5 minutes until the top of the crab begins to crisp. Serve with lemon wedges.
Nutrition
Serving: 1filet ½ cup crab stuffing, Calories: 236kcal, Carbohydrates: 22g, Protein: 23g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 137.5mg, Sodium: 588mg, Fiber: 4.5g, Sugar: 4.5g
- WW Points: 3