📝 About This Recipe
This elegant dish captures the soulful essence of New Orleans, featuring delicate, buttery flounder fillets wrapped around a rich, savory blue crab dressing. Infused with the 'Holy Trinity' of Cajun cooking—onion, celery, and bell pepper—and spiked with a hint of smoky cayenne, it offers a sophisticated balance of sweetness and spice. It is a quintessential Gulf Coast specialty that transforms a simple white fish into a celebratory masterpiece perfect for any dinner party.
🥗 Ingredients
The Flounder
- 4 pieces Flounder Fillets (large, about 6-8 oz each, skinless)
- 1 tablespoon Cajun Seasoning (low sodium preferred)
- 2 tablespoons Melted Butter (unsalted)
The Crabmeat Stuffing
- 1 pound Lump Crabmeat (picked through for shells)
- 3 tablespoons Unsalted Butter (for sautéing)
- 1/2 cup Yellow Onion (finely diced)
- 1/4 cup Celery (finely diced)
- 1/4 cup Green Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 2 pieces Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 cup Panko Breadcrumbs (to bind)
- 2 tablespoons Mayonnaise (for moisture)
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for heat)
Lemon-Cayenne Butter Sauce
- 4 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Paprika (smoked or sweet)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a large glass baking dish with butter or non-stick spray.
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2
In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the onion, celery, and bell pepper (the 'Holy Trinity') and sauté for 5-6 minutes until softened and translucent.
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3
Add the minced garlic to the skillet and cook for another 60 seconds until fragrant, being careful not to burn it.
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4
Remove the skillet from heat and transfer the sautéed vegetables to a mixing bowl. Let them cool slightly.
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5
To the vegetables, add the panko breadcrumbs, mayonnaise, Worcestershire sauce, parsley, green onions, and cayenne. Stir to combine.
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6
Gently fold in the lump crabmeat, taking care to keep the lumps as intact as possible for a better texture.
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7
Pat the flounder fillets dry with paper towels. Lay them flat on a clean work surface and season both sides lightly with Cajun seasoning.
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8
Place a generous mound of the crab stuffing (about 1/3 to 1/2 cup) on the wider end of each fillet.
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9
Carefully roll the fillet over the stuffing and place it seam-side down in the prepared baking dish. If the fillets are small, you can sandwich the stuffing between two fillets instead.
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10
Drizzle the 2 tablespoons of melted butter over the tops of the rolled fish and sprinkle with a touch more paprika for color.
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11
Bake for 18-22 minutes, or until the fish flakes easily with a fork and the stuffing is heated through and golden on top.
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12
While the fish bakes, prepare the sauce by melting the 4 tablespoons of cold butter in a small saucepan over low heat, whisking in the lemon juice and paprika until emulsified and creamy.
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13
Remove the fish from the oven and let it rest for 3 minutes. Spoon the lemon-cayenne butter sauce over the fillets just before serving.
💡 Chef's Tips
Use fresh 'Jumbo Lump' crabmeat if your budget allows; the large pieces provide a luxurious texture contrast to the delicate fish. If your flounder fillets are very thin, use toothpicks to secure the rolls, but remember to remove them before serving. Do not over-mix the stuffing; keeping the crab pieces whole is the hallmark of a high-quality Creole dish. For an extra crispy top, finish the dish under the broiler for the last 2 minutes of cooking. Ensure your Cajun seasoning is fresh; old spices lose the punch needed to cut through the richness of the butter and crab.
🍽️ Serving Suggestions
Serve alongside classic Louisiana Dirty Rice to soak up the extra lemon butter sauce. A side of smothered green beans with bacon adds a smoky, savory balance to the delicate seafood. Pair with a crisp, chilled Chenin Blanc or a dry Riesling to complement the sweetness of the crab. For a lighter option, serve atop a bed of sautéed spinach with a side of lemon wedges. End the meal with a classic New Orleans bread pudding for the ultimate Creole experience.