One of my favorite restaurant-style dishes will always be stuffed flounder. And It's easier to make than you think. Why not turn dinner into a special occasion with this delicious recipe?
Wegman’s is laid out a little differently which makes my shopping more of a crisscross pattern. Produce first, but all the meats and seafood along with the bakery are on the right, everything else in the store to the left…..of course that means as a creature of habit, I pick up almost all of my produce first, then move on to groceries, dairy, and finally onto meats and seafood, with one last stop at produce to pick up any fresh herbs or veggies to go with the proteins I just picked out.
Wegman’s is a huge store, and it’s a good hour and a half before I’m out of there, you know some marketing guy is doing a happy dance when he hears that news….you see the more time you spend in the store, the more you buy!
I’m really lucky to have such a great selection of fresh seafood this close to home, and it is hard to decide some days. I like to vary my selection, but my wife does love flounder, and this time of year it’s coming from Iceland (our local flounder is still a few months away). As I walked away with my flounder for the night, I saw the jumbo lump…..sigh, it was back! What’s a chef to do!
I picked up a pound of that beautiful fresh Maryland crab meat, although a bit pricey it would make 2 good dinners which makes it an economical choice vs dining out (that’s the logic I try to use whenever I spend that much for seafood), and perfect for a date-night dinner.
The nice thing about this dish is that it can be prepped ahead of time, so the only work you really have to do is pop it in the oven when your guests arrive. I hope you enjoy it as much as we did!
If you love crabmeat you may like these recipes:
- Lobster Stuffed with Crab Imperial
- Salmon Stuffed with Cream Cheese and Crabmeat
- Maryland Style Crab Imperial
- Chicken stuffed with Crab Imperial wrapped in Puff Pastry
- My Famous Crab Cakes
- 8 ounces crab meat lump or jumbo lump
- 12 ounces flounder fillets 4 large fillets
- 2 Tablespoons melted butter
- 1/2 cup mayonnaise
- 1 large egg lightly whipped
- 1 squeeze of fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon old bay seasoning
- In a small bowl mix all the ingredients for the imperial sauce together until well blended.
- Gently blend the sauce into the crab meat, don't add it all in, in case you don't need quite that much sauce.
- Place two large fillets of flounder in your baking dish, and place half of your crab imperial mixture on top of each fillet.
- Take the remaining two fillets and split them in half, placing one-half on each side of the stuffing, leaving the top visible. It will great as it browns, and you want your guests to see all of that lovely crab meat!
- Place a little water in the pan with your stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant). It's definitely worth the extra effort!
- Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It's important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
- Serve with your favorite side dish and sit back and enjoy!