Crab Stuffed Flounder with Lemon Caper Sauce - VeryVera

Crab Stuffed Flounder with Lemon Caper Sauce

  • Prep Time: 30m
  • Cook Time: 35m

Ingredients

Flounder

  • 8 pieces white bread
  • 1 celery rib, chopped
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1/4 c olive oil
  • 1/2 lb fresh lump crabmeat, drained
  • 1/2 c grated Parmesan cheese
  • 1 plum tomato, chopped
  • 1 large egg, lightly beaten
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh parsley, plus more for garnish
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 (4 oz) flounder fillets
  • 1/3 c butter, melted
  • 1/2 tsp. Tony Chachere’s creole seasoning
  • lemon caper sauce
  • lemon wedges, for garnish

Lemon Caper Sauce

  • 3 tbsp. salted butter
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. all-purpose flour
  • 1/2 c dry white wine
  • 1 1/4 c chicken broth
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. capers drained
  • 1/4 tsp. freshly ground pepper

Instructions

Flounder

  1. Preheat the oven to 350° F.
  2. Lay the bread slices directly on the rack and bake for approximately 20 minutes.
  3. Hand break the bread slices and place into a food processor. Pulse the bread until it forms bread crumbs.
  4. Increase the oven temperature to 375° F.
  5. In a large skillet over medium-high heat, heat oil. In the hot oil cook celery, green onions, and minced garlic, for approximately 3 minutes, stirring constantly.
  6. Remove the skillet from the heat. Add the crabmeat, breadcrumbs, Parmesan, tomato, egg, lemon juice, parsley, salt and pepper and stir well.
  7. Brush the flounder evenly with melted butter.
  8. Spoon one heaping tablespoon of the crab meat mixture on top of a fillet. Roll up the fillet, securing with a wooden pick. Repeat this step for all fillets.
  9. Place the fillets in a lightly greased 13x9-inch baking dish.
  10. Spoon remaining crab meat mixture over each stuffed fillet, and drizzle with any remaining butter.
  11. Sprinkle lightly with Tony Chachere’s creole seasoning.
  12. Cover the pan with foil and bake at 375° F for 18 minutes. While the fish is baking, make the lemon caper sauce (recipe below).
  13. Uncover the pan and bake for an additional 4 minutes, and then turn the oven to broil for one minute. Remove the pan from the oven.
  14. Drizzle lemon caper sauce over top of the fish fillets.
  15. Garnish with lemon wedges and fresh parsley.

Lemon Caper Sauce

  1. Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for 2 minutes.
  2. Whisk in the olive oil and flour, continue to cook while whisking for about 3 minutes, until lightly browned.
  3. Add the wine and chicken broth and cook until reduced by half, and slightly thickened, approximately 4-5 minutes.
  4. Stir in the lemon juice, capers and pepper.
  5. Makes approximately 1½ cups.
  6. Reheat the sauce in a pan over low heat. Add two tablespoons of chicken broth to thin it out if needed.