Crab-Stuffed Flounder Roll-Ups with Lemon Butter Sauce

Steps

1. Step 1

   Heat the oven to 400°F. Brush a 9x13-inch baking dish with the melted butter.

   400°F

   • 1 tbsp unsalted butter
2. Step 2

   In a bowl, stir together the crabmeat, panko, scallions, mayonnaise, egg, Old Bay, Dijon and the 2 tbsp parsley. Mix gently so the crab stays in lumps.

   5 min

   • 8 oz lump crabmeat
   • 1/2 cup panko breadcrumbs
   • 3 scallions
   • 1/4 cup mayonnaise
   • 1 egg
   • 1 1/2 tsp Old Bay seasoning
   • 1 tsp Dijon mustard
   • 2 tbsp fresh parsley
3. Step 3

   Lay the flounder fillets out on a board and season lightly with salt and pepper. Spoon a scant 1/4 cup of stuffing onto the wider end of each fillet, roll it up toward the narrow tail, and set it seam-side down in the baking dish. Pile any extra stuffing on top of the rolls.

   10 min

   • 8 flounder fillets (about 2 lb total, 4 oz each)
   • salt
   • black pepper
4. Step 4

   Bake uncovered until the fish is opaque and flakes easily at the thickest part, 22 to 25 minutes.

   25 min, hands-off · 400°F

5. Step 5

   While the fish bakes, combine the shallot, wine and lemon juice in a small saucepan. Simmer over medium heat until reduced to about 3 tbsp, 5 to 6 minutes.

   6 min

   • 1 tbsp shallot
   • 1/2 cup dry white wine
   • 2 tbsp fresh lemon juice
6. Step 6

   Turn the heat to low and whisk in the cold butter one piece at a time, adding the next only once the last has melted, until the sauce is glossy and slightly thickened. Stir in the parsley and season with salt. Take it off the heat and don't let it boil.

   5 min

   • 6 tbsp cold unsalted butter
   • 2 tbsp fresh parsley
   • salt
7. Step 7

   Lift the roll-ups onto plates with a spatula, two per person, and spoon the lemon butter sauce over the top.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026