Roasted Crab-Stuffed Flounder

Name: Roasted Crab-Stuffed Flounder
Ingredients: 3 tablespoons unsalted butter, plus 3 tablespoons melted; ½ onion, chopped fine; ½ red bell pepper, chopped fine; 1 teaspoon Old Bay seasoning; 1¼ teaspoon table salt, divided; ⅛ teaspoon cayenne pepper; 1 garlic clove, minced; ½ cup heavy cream; 1 pound lump crabmeat, picked over for shells and pressed dry between paper towels; ¼ cup minced fresh parsley, divided; 1 tablespoon lemon juice, plus lemon wedges for serving; 12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick; ½ teaspoon pepper; 1 cup panko bread crumbs

www.americastestkitchen.com

By wrapping thin fish fillets around a fresh crab filling before roasting, we elevated the New England classic of bread crumb–topped fish to something luxurious.

Keywords

Main Courses
Fish & Seafood

View full recipe on www.americastestkitchen.com

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Ingredients

3 tablespoons unsalted butter, plus 3 tablespoons melted
½ onion, chopped fine
½ red bell pepper, chopped fine
1 teaspoon Old Bay seasoning
1¼ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
1 garlic clove, minced
½ cup heavy cream
1 pound lump crabmeat, picked over for shells and pressed dry between paper towels
¼ cup minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
12 (2- to 3-ounce) skinless flounder fillets, ¼ to ½ inch thick
½ teaspoon pepper
1 cup panko bread crumbs