No imitation here! In recognition of National Crab Meat Day, The Outer Banks Life Recipe of the Week is locally-sourced, crab-stuffed flounder: tender flounder fillets filled with a savory crab mixture.
Along the North Carolina coast, both flounder and fresh crab are staples of local seafood markets, and this dish — serving four — brings the two together for a bang of flaky, golden flavor!
Ingredients
4 flounder fillets
8 oz lump crab meat, picked over for shells
1/3 cup mayonnaise
1/4 cup breadcrumbs or crushed crackers
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
2 tablespoons finely chopped green onion
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
2 tablespoons melted butter
Lemon wedges for serving
Directions
Preheat the oven to 375°F and lightly grease a baking dish.
In a bowl, combine mayonnaise, breadcrumbs, Dijon mustard, lemon juice, Old Bay, green onion, and parsley. Gently fold in the crab meat and season with salt and pepper.
Lay the fillets flat. Spoon a portion of the crab mixture onto one end of each fillet, then roll or fold the fish around the filling.
Place the stuffed fillets seam-side down in the baking dish. Drizzle with melted butter.
Cook for 20–25 minutes, until the fish is flaky and the filling is hot.
Finish with a squeeze of fresh lemon and a sprinkle of parsley.
Want to make this entree a full meal? Serve with roasted asparagus, rice pilaf, or fresh collards for a meal that tastes like it came straight from an Outer Banks seafood restaurant.
The post Recipe of The Week: Crab-Stuffed Flounder | National Crab Meat Day appeared first on The Outer Banks Life.