Stuffed Flounder Recipe

Prepare filling

Gently pick through the jumbo lump crabmeat to remove any shells; place crabmeat in a mixing bowl.

In a small bowl, combine 2 tbsp room‑temperature butter, 2 tbsp mayonnaise, 1 tsp minced shallot, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Old Bay, 1/2 tsp salt, 1/4 tsp pepper and 2 tbsp panko. Mix gently until just combined; avoid breaking up the crab lumps. Fold the crabmeat into the seasoned mixture, keeping lumps intact. Taste and adjust seasoning lightly.

If fillets are thick, cut a shallow pocket along the edge of each flounder fillet (about two‑thirds of the way through) to create room for stuffing. Pat fillets dry with paper towels and lightly brush both sides with 1 tsp olive oil; season with a light pinch of salt and pepper.

Divide the crab mixture evenly among the 4 fillets, placing it along the top center of each fillet. Fold or roll the fillets to enclose the crab (if too delicate, place crab on top and press lightly) and secure with toothpicks if necessary. Place assembled fillets in a shallow baking dish or casserole just large enough to hold them in a single layer.

Make sauce

In a small saucepan over medium heat, melt 3 tbsp unsalted butter. Add 1 tbsp minced shallot and 1 tsp minced garlic and sauté until softened and fragrant, about 1–2 minutes, taking care not to brown.

Sprinkle 1 tbsp flour over the shallots and stir to form a blond roux, cooking 1 minute to remove raw flour taste.

Slowly whisk in 3 tbsp dry sherry, scraping the bottom of the pan. Add 3 oz seafood or chicken stock and bring to a gentle simmer, whisking until slightly thickened, about 2 minutes.

Reduce heat to low and stir in 1/2 cup heavy cream. Add 2 oz chopped cooked lobster meat (if using). Simmer gently for 2–3 minutes until sauce coats the back of a spoon. Taste and finish with 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Stir in 1 tbsp chopped chives or parsley. Keep warm but do not boil.

Preheat the broiler to high and position an oven rack 6–8 inches from the broiler element. Lightly butter or spray the baking dish containing the stuffed fillets to prevent sticking.

Brush the exposed fish lightly with a little olive oil. If you left the crab on top rather than stuffed into a pocket, sprinkle the optional extra 2 tbsp panko evenly over the crab to get a crisp topping.

Broil the stuffed flounder until the fish is opaque and flakes easily and the top is golden, 6–8 minutes depending on thickness. If your broiler browns unevenly, rotate the dish halfway through cooking. Internal temperature should reach 145°F (63°C) in the thickest part of the fish.

Remove from oven, discard any toothpicks, and transfer fillets to warmed plates. Spoon several tablespoons of the warm lobster cream sherry sauce over each fillet (about 2–3 tbsp per portion), and garnish with additional chopped parsley or chives and a lemon wedge.