Crabmeat Imperial & Stuffed Flounder Florentine Recipe
Make Crabmeat Imperial & Stuffed Flounder Florentine Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crabmeat Imperial Filling
Stuffed Flounder & Florentine Assembly
Finish & Garnish
Method
Crabmeat Imperial Filling
- 1
Sauté aromatics
In a medium skillet over medium heat, melt 3 tablespoons butter. Add the minced onion, diced green pepper and diced celery. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant; do not brown.
- 2
Combine filling
Transfer the sautéed aromatics to a bowl and let cool 5 minutes. Gently fold in the 12 oz lump crabmeat, 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the filling seems too loose to hold its shape when stuffing, fold in up to 1/4 cup panko breadcrumbs. Keep chilled while preparing the fish.
Spinach Florentine
- 3
Wilt spinach
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds. Add 6 cups chopped fresh spinach in batches, tossing until wilted. As spinach wilts, transfer to a colander to drain excess liquid; press gently with the back of a spoon to remove more moisture.
- 4
Make creamed spinach
Return the skillet to medium-low heat, add the drained spinach back to the pan, pour in 1/2 cup heavy cream, 2 tablespoons grated Parmesan and 1/8 teaspoon freshly grated nutmeg. Stir to combine and heat through until creamy but not boiling, 1–2 minutes. Season with salt and pepper to taste. Keep warm.
Assembling and Cooking Flounder
- 5
- 6
Stuff fillets
Lay a flounder fillet on a work surface. Spoon approximately 1/4 of the chilled crabmeat imperial (about 3 oz by volume) down the center of each fillet. Fold or roll the fillet over the filling where possible; if fillets are too small to roll, place the filled fillet seam-side down on a baking dish. Repeat for all fillets. If desired, sprinkle a light dusting (about 1 teaspoon total) of panko on top to help with browning.
- 7
Bake
Arrange the stuffed flounder in a single layer in a lightly oiled baking dish. Bake in the preheated 400°F oven until the fish is opaque and flakes easily with a fork and the filling is heated through, about 12–15 minutes depending on fillet thickness. If you want a lightly browned top, switch to broil for 1–2 minutes watching closely.
- 8
Plate with Florentine
Spoon a generous portion of the creamed spinach Florentine onto each serving plate. Place a stuffed flounder on top of each spinach bed. Sprinkle 1/2 teaspoon paprika across the tops for color and garnish with chopped chives or parsley and an optional drizzle of extra-virgin olive oil. Serve with lemon wedges on the side.