Broiled Stuffed Crab Medley Recipe

Prepare filling

In a medium bowl, gently combine 1 cup lump crabmeat, 1 cup fresh breadcrumbs, 1/4 cup mayonnaise, 1/4 cup grated Parmesan, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold ingredients to keep crab lumps intact. Stir in 2 tablespoons melted butter until mixture holds together but is not soggy.

Prepare fish

Preheat oven broiler to high and position oven rack about 6 inches from broiler. Pat 4 flounder fillets dry with paper towels. Lightly brush both sides of fillets with 1 tablespoon olive oil and season lightly with a pinch of salt and pepper.

Stuff fillets

Divide the crab filling evenly among the 4 fillets (about 1/4 cup filling each). Mound the filling down the center of each fillet, then fold or roll the fillet over the filling and place seam-side down in a lightly oiled baking dish. If fillets are small, place filling on top instead of rolling.

Broil

Brush tops of the stuffed fillets lightly with extra melted butter. Broil for 6–9 minutes until the filling is golden and the fish flakes easily with a fork (internal temp ~145°F / 63°C). Watch closely to prevent burning.

Prep mushrooms

Preheat oven/broiler as above (or use same oven rack if space allows). Clean 12 large mushrooms with a damp cloth, remove stems and set caps aside. Finely chop stems and set aside for filling.

Cook aromatics

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1 minced shallot and 1 teaspoon minced garlic plus the chopped mushroom stems; sauté 2–3 minutes until softened and translucent. Remove from heat and let cool slightly.

Make mushroom filling

In a bowl, combine 3/4 cup lump crabmeat, 1/2 cup panko, 1/4 cup softened cream cheese, 1/4 cup grated Parmesan, the sautéed aromatics, 1 tablespoon chopped parsley, 1/2 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until cohesive.

Stuff caps

Spoon about 1 tablespoon (or enough to mound) of crab mixture into each mushroom cap, pressing gently to compact. Place stuffed mushrooms on a lightly oiled baking sheet or ovenproof dish.

Broil mushrooms

Drizzle a tiny amount of olive oil over tops. Broil 5–7 minutes until the tops are golden and filling is hot. Let rest 2 minutes before serving.

Prepare shrimp

Preheat broiler (can be done together with other components). Butterfly 12 large shrimp by slicing along the back without cutting through; open them like a book. Pat dry and set aside.

Make shrimp-crab filling

In a small bowl combine 3/4 cup lump crabmeat, 1/2 cup fresh breadcrumbs, 2 tablespoons mayonnaise, 1/2 tablespoon Dijon mustard, 1/2 teaspoon lemon zest, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in 1 tablespoon melted butter until mixture is slightly sticky.

Assemble shrimp

Place about 1 tablespoon of the crab mixture on the opened side of each butterflied shrimp. Press gently to adhere and fold shrimp closed so the stuffing is on top; arrange seam-side down or stuffed-side up on a lightly oiled broiler pan or baking sheet.

Broil shrimp

Broil 4–6 minutes until shrimp are pink and opaque and stuffing is lightly browned. Remove promptly to avoid overcooking.

When all items are out of the oven, garnish the flounder, mushrooms and shrimp with chopped parsley and serve with lemon wedges. Serve immediately while hot. Suggest plating the flounder as the centerpiece with mushrooms and shrimp arranged around it.