Delicious Crab-Stuffed Flounder｜Lisa's Home Cooking EP16

Watch Lisa make a special tasty treat, flounder stuffed with fresh lump crab, for her hubby, The Cake Boss! Click SHOW MORE for recipe.

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FLOUNDER STUFFED WITH CRAB MEAT RECIPE

½ lb. Lump Crabmeat
2 tbsp. Seasoned Panko breadcrumbs
2 tsp. Salt - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing”
2 tsp. Black pepper - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing”
1 Egg
6 Flounder Filets
3 tbsp. Extra Virgin Olive Oil, plus 2 tbsp. for drizzling on sheet pan
1 Lemon, juiced
Paprika, for dusting
*see separate link for “Garlic, Parsley & Olive Oil” mixture

DIRECTIONS:
• In a bowl, combine crabmeat, breadcrumbs, 1 tsp. salt, 1 tsp. black pepper and egg. Mix well and set aside

• Line a sheet pan with aluminum foil and drizzle foil with extra virgin olive oil

• Place flounder on cutting board and brush entire filet with the “garlic, parsley, olive oil mixture”

• Spoon crab mixture onto one flounder filet. Gently roll it and place on the baking sheet. Repeat this step for remaining filets

• Once all the flounder is rolled with crabmeat and on baking sheet, sprinkle with paprika

• Bake in oven at 450 degrees for 15-20 minutes

• While the fish is cooking, prepare the “Lemon, Olive Oil dressing” by combining the juice of 1 lemon, 3 tbsp. extra virgin olive oil, 1 tsp. salt and 1 tsp. black pepper. Mix well and set aside

• Remove fish from oven and place on a serving platter.

• Drizzle with “Lemon, Olive Oil dressing” and serve



Starring Lisa Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Andy Mills & Cakehouse Media
Culinary Producer: Tony Guglielmelli
Recipe Writer: Michele Borzone
Camera: Andy Mills & Matt Antonucci
Music: artlist.io
2018