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Crab Stuffed Flounder

5 from 6 votes

This Stuffed Flounder is light, fresh, and packed with crab, corn, zucchini, and basil—perfect for a simple summer dinner.

Prep Time: 10

Cook Time: 25

Total Time: 35

Yield: 4 servings

Course: Dinner, main dish

Cuisine: American

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

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