Restaurants›La Casa Pasta Restaurant›Stuffed Flounder Recipe

Stuffed Flounder Recipe

Inspired by La Casa Pasta Restaurant
Time45m
Serves4

flounder medallions, stuffed with crab imperial, white lobster sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Stuffed Flounder

For the White Lobster Sauce

Method

Prepare the Stuffed Flounder

1

Make the Crab Imperial Filling

In a bowl, combine the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, chopped green onion, and lemon juice. Mix until well combined.

2

Stuff the Flounder

Lay the flounder medallions flat and place a generous amount of the crab imperial filling on one side of each medallion. Fold the other side over to create a pocket and secure with toothpicks if necessary.

3

Cook the Flounder

In a skillet, melt the butter over medium heat. Add the stuffed flounder medallions and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Prepare the White Lobster Sauce

4

Make the Sauce

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in the white wine and let it simmer for 2 minutes.

5

Add Cream and Lobster

Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster meat, and season with salt and black pepper to taste. Cook for another 3-4 minutes until heated through.