Flounder with Crab Stuffing

Not being a lover of ham, and hosting 10 for Easter dinner, I decided to make this delicious fish for dinner. It is impressive, yet easy, and can be prepared in advance to throw in the oven whenever you are ready.

The delicate, succulent crab stuffing brings a filet of flounder or sole to a whole other level.

Flounder with Crab Stuffing
(Makes 4 servings.)

• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 cup whipping cream
• 2 tablespoons chopped fresh thyme
• Salt and pepper to taste

4 (4-oz) flounder or sole fillets, skinned
4 ounces jumbo lump crab meat (1 cup), picked through for shell
2 tablespoons chopped fresh Italian parsley
1 tablespoon butter

Preheat oven to 400°F.


Flounder with Crab Stuffing

Combine shallots, lemon juice and white wine vinegar in a small saucepan. Bring to boil and continue to boil until liquid has reduced to 1 teaspoon, about 5 minutes. Add cream and thyme, simmer until thickened to sauce consistency, about 6 minutes. Season with salt and pepper and set aside.

Put aside 1 1/2 tablespoons of crab. Gently mix remaining crab, 2 tablespoons of the cream sauce and 1 tablespoon of parsley. Season with salt and pepper to taste.

Lay flounder fillets flat with darker side (skin side) up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.

Arrange stuffed fillets in a lightly oiled shallow baking dish. Divide butter into four pieces and top each packet with a piece. Bake until just cooked through, about 15 to 20 minutes.

Reheat the sauce and divide among 4 plates. Top with a flounder packet. Sprinkle remaining crab over packets followed by remaining tablespoon of parsley. Serve immediately.