Roasted Crab-Stuffed Flounder

Name: Roasted Crab-Stuffed Flounder
Yield: Serves 6
Ingredients: 3 tablespoons, unsalted butter, plus 3 tablespoons melted; ½ , onion, chopped fine; ½ , red bell pepper, chopped fine; 1 teaspoon, Old Bay seasoning; 1¼ teaspoon, table salt, divided; ⅛ teaspoon, cayenne pepper; 1 , garlic clove, minced; ½ cup, heavy cream; 1 pound, lump crabmeat, picked over for shells and pressed dry between paper towels; ¼ cup, minced fresh parsley, divided; 1 tablespoon, lemon juice, plus lemon wedges for serving; 12 (2- to 3-ounce) skinless, flounder fillets, ¼ to ½ inch thick; ½ teaspoon, pepper; 1 cup, panko bread crumbs

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Fish & Seafood

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.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES6

A cookbook recipe exclusively for All-Access members from Foolproof Fish

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...

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