Roasted Crab-Stuffed Flounder
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.
WHY THIS RECIPE WORKS
We kept the filling simple by sautéing some aromatics, cayenne, and Old Bay on the stovetop, adding cream for richness, and folding in the crabmeat before chilling the mixture to meld its flavors. We placed a small mound of the crab stuffin...