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Crab Cake Stuffed Flounder in a Lemon Butter Wine Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2

Ingredients
  

Crab Cake Stuffed Flounder

  • 2 tbsp butter
  • 1/2 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1/4 cup Italian seasoned breadcrumbs
  • 8 oz crab meat
  • 1/2 tsp ground mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp old bay seasoning
  • 1 tsp worcestershire sauce
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1 lb flounder fillets
  • 1 tbsp paprika

Lemon Butter Wine Sauce

  • 4 tbsp butter
  • 1 shallot, finely chopped
  • 1 large garlic clove, minced
  • 1/3 cup white wine
  • 1/4 cup heavy cream
  • 1 tbsp lemon juice

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large skillet over medium heat, melt butter. Add green bell pepper and onion, cook 5 minutes until softened. Remove from heat.
  • Combine onion/pepper mixture with breadcrumbs, crab, worcestershire sauce, dry mustard, old bay seasoning, salt, pepper and parsley.
  • Separate mixture evenly and place on center of flounder fillets.
  • Fold over ends of fillets and use toothpick to secure. Sprinkle witih paprika.
  • Cook for 25-30 minutes until fish begins to flake.
  • While fish is cooking, melt butter in saucepan over medium heat. Add shallot and garlic and cook for 3 minutes until fragrant.
  • Add wine, heavy cream and lemon juice. Cook for 5 minutes. Keep warm.
  • Drizzle sauce over fish for serving.