One of the most popular dishes on my restaurant menu at the shore was flounder stuffed with crab imperial. Pretty much any dish including Flounder was a big hit at the Jersey Shore and adding Crab Imperial made it an easy choice for many of our guests.
Stuffed Flounder
One of my favorite restaurant-style dishes will always be stuffed flounder. And It’s easier to make than you think. Why not turn dinner into a special occasion with this delicious recipe?Prep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
Ingredients
- 8 ounces crab meat lump or jumbo lump
- 12 ounces flounder fillets
- 2 Tablespoons melted butter
Imperial Sauce
- ½ cup mayonnaise
- 1 large egg lightly whipped
- 1 squeeze of fresh lemon juice
- 1 teaspoon sugar
- 2 teaspoon old bay seasoning
Instructions
- In a small bowl mix all the ingredients for the imperial sauce together until well blended.
- Gently blend the sauce into the crab meat, don’t add it all in, in case you don’t need quite that much sauce.
- Place a small piece of flounder in the bottom of your baking dish, and place half of your crab imperial mixture on top of each fillet.
- Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat!
- Place a little water in the pan with your stuffed flounder to help keep them moist, and if you’re feeling really decadent, top the stuffed flounder with a little melted butter (that’s how we would have done it in the restaurant). It’s definitely worth the extra effort!
- Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It’s important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
- Serve with your favorite side dish and sit back and enjoy!
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