Crab Stuffed Flounder Recipe

Prepare stuffing

In a medium bowl gently combine lump crabmeat, mayonnaise, finely chopped celery, minced shallot, chopped parsley, Dijon mustard, lemon juice, seafood seasoning, salt and pepper. Fold in panko breadcrumbs and 1 tablespoon softened butter to bind. Taste and adjust seasoning. Mixture should hold together when scooped; add an additional tablespoon panko if too wet.

Prepare fillets

Preheat broiler to high (about 500°F/260°C) and position rack 6 inches from the heat. Pat flounder fillets dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil and season with a pinch of salt and pepper.

Stuff fillets

Place fillets skin-side down (if skin present) on a broiler-safe baking sheet lined with foil. Divide crab stuffing evenly among the fillets, mounding it slightly in the center of each fillet and smoothing to form an even layer. Leave a small border so the stuffing adheres while cooking.

Broil

Broil fillets 6–8 minutes, watching closely. The crab topping should be golden and slightly crisp on top and the fish should flake easily with a fork. Exact time depends on fillet thickness; reduce time for very thin fillets (4–6 minutes).

Make compound butter

While fish rests, combine 4 tablespoons softened butter, minced parsley, chives, lemon zest, minced garlic, 1/4 teaspoon salt and black pepper in a small bowl. Stir until evenly incorporated. Spoon a generous dollop (about 1 tablespoon) onto each hot stuffed flounder immediately after broiling so it melts over the crab and fish.

While broiler preheats, prepare potatoes. In a medium skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and optional sliced smoked sausage; sauté 3–4 minutes until softened and browned. Add halved baby potatoes, toss to coat, then add 1/2 cup broth. Cover and simmer 10–12 minutes, stirring once, until potatoes are tender and liquid reduces to a glaze. Stir in chopped parsley, salt and pepper. Keep warm until serving.

Toss asparagus (or green beans) with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of pepper. Heat a grill pan or skillet over medium-high heat and cook vegetables 3–5 minutes, turning occasionally, until bright and tender-crisp. Alternatively, steam 4–6 minutes. Finish with a squeeze of lemon.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). In a bowl mix cornmeal, flour, baking powder, sugar and salt. Whisk in buttermilk and beaten egg until just combined, then fold in chopped green onion. Drop rounded tablespoons of batter into hot oil (don’t overcrowd) and fry 2–3 minutes, turning once, until golden brown and cooked through. Drain on paper towels and keep warm.

When fillets are done, transfer to plates. Top each fillet with a tablespoon of the warm herb compound butter so it melts over the crab. Arrange a serving of Low Country potatoes and a portion of fresh vegetables beside the fish. Add 3–4 hushpuppies to each plate. Serve with lemon wedges and additional cracked pepper if desired.