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Ingredients
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Flounder & seasoning
Lump crab stuffing
Finishing & garnish
Method
Flounder & seasoning
Preheat and prepare fillets
Preheat the oven to 375°F (190°C). Pat the flounder fillets dry with paper towels. If fillets are thicker on one side, lay them flat and, if desired, lightly butterfly (make a shallow incision to open) so each piece will hold stuffing. Season both sides of each fillet with 3/4 tsp kosher salt, 1 tsp freshly ground black pepper, and evenly sprinkle lemon zest over the tops.
Lump crab stuffing
Mix aromatics and binder
In a medium bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 tablespoon finely minced shallot, 2 tablespoons finely diced celery, and 2 tablespoons chopped fresh parsley. Stir until smooth.
Incorporate crab and bind
Gently fold in 12 oz lump crabmeat into the mayonnaise mixture, taking care to keep large lumps intact. Add 3 tablespoons panko breadcrumbs and the beaten egg to bind. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Fold gently until combined; the mixture should hold together but remain light. If too wet, add up to 1 more tablespoon panko.
Portion stuffing
Divide the stuffing into four equal portions (about 3 oz each). Shape into compact mounds that will sit on the fillets or fit inside a butterfly pocket.
Assembling & baking
Stuff fillets
Place the seasoned fillets on a lightly oiled baking sheet or in a shallow baking dish. If fillets were butterflied, spoon a portion of stuffing onto one side of each fillet and fold the other side over to enclose; if not, place the stuffing on top and lightly press to adhere. Brush the exposed fish lightly with 2 tablespoons melted butter.
Add liquid and bake
Pour 1/4 cup dry white wine or seafood stock into the bottom of the baking dish (this keeps the fish moist). Bake in the preheated 375°F (190°C) oven for 12–16 minutes, depending on fillet thickness — fish is done when opaque and flakes easily with a fork and stuffing reaches 145°F (63°C) internally. If you prefer a browned top, switch to broil for the last 1–2 minutes, watching closely so the crab topping does not burn.