Flounder Stuffed with Jumbo Lump Crabmeat
Flounder Stuffed with Jumbo Lump Crabmeat
Ingredients
- 1 pound cleaned and skinned flounder fillets
- 1 pound jumbo lump crabmeat, picked clean of shell
- 2 egg whites, beaten to stiff peak
- 2 tablespoons bread crumbs
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- Salt and fresh ground pepper
Directions
Cut flounder into eight strips, about 1 inch x 6 inches each. Set aside. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper. Lay flounder out skinned side up. Divide crabmeat evenly between the eight strips of fish. Spread crabmeat to evenly cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place on piece on top of each flounder roll. Pour wine in bottom of baking dish, around rolls. Bake at 375° Fahrenheit for about 25 minutes, or until fish is cooked through and crab is lightly browned. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33-38 degrees Fahrenheit) up to two days before cooking.
Recipe credit: Chef Christine Zambito Morillo, Williamsburg, VA, from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science
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