Enjoy a New England-style seafood dinner at home with my Crab Stuffed Flounder with Lemon-Dill Aioli. This recipe has been sponsored by my friends at Stonewall Kitchen. As always, all opinions expressed are my own.
It isn’t summer until I’ve headed for the coast and had a proper seafood dinner! Crab Stuffed Flounder has been one of my favorite dishes to order at seafood restaurants for years.
From the creamy, spiced-crab filling, to the delicate white fish, and the buttery crumb topping, I can practically hear the ocean waves as I’m thinking about it!
With the help of Stonewall Kitchen’s family of products, it’s a cinch to make this New England classic in your home kitchen. Ready in under an hour, this stuffed flounder is a great option for a busy summer night, or for entertaining dinner guests.
Gourmet Cooking with Stonewall Kitchen
Stonewall Kitchen’s extensive catalogue of award-winning specialty foods have been a favorite of home cooks and connoisseurs for more than 25 years.
I still remember when my mother and I discovered their products in the mid 90’s, while vacationing in New England. We stocked up our bags at the market that summer, and Stonewall Kitchen has been a constant in our home ever since.
Recently, the Stonewall Kitchen family has expanded to include new brands and partnerships. They acquired the wonderful Napa Valley Naturals line of gourmet olive oils and vinegars in 2018, and launched a partnership with Legal Sea Foods in early 2019, bringing restaurant-quality seafood products to home kitchens.
Stonewall Kitchen Products You’ll Need for Stuffed Flounder
Legal Sea Foods by Stonewall Kitchen Lemon Dill Aioli
This rich, creamy aioli is blended with fresh herbs and citrus for the perfect seafood pairing. Since its release, I’ve spread it onto fish sandwiches, mixed it into shrimp salad, and served it alongside grilled swordfish. My family and friends have loved it!
In this recipe, I use the aioli to both flavor and bind the crabmeat stuffing, and to create a creamy topping for the stuffed flounder bundles.
Have leftover aioli in the jar after making this recipe? Try this easy Legal Sea Foods’ Lemon Dill Salmon!
Napa Valley Naturals by Stonewall Kitchen Everyday Extra Virgin Olive Oil
This olive oil has become one of the go-to bottles in my pantry. It adds a fruity, smooth flavor to any dish, from dressings, to roasts, marinades, and pasta. The oil is well-rounded, but not too piquant, so it won’t overpower the other ingredients in your recipes.
In fact, the wine bottle design is so pretty, I often keep my Everyday Extra Virgin Olive Oil out on my countertop so it’s at easy reach when cooking.
For my crab-stuffed flounder, I use the oil to sauté the vegetables for the stuffing, and in the cracker crumb topping.
Stonewall Kitchen Maine Seafood Rub
This hand-blended spice rub is everything you’d expect to taste in a New England seafood dinner. With warm flavors, like paprika, it adds a gentle spice to fish without being too assertive.
Here, I use the seafood rub to season the fish fillets themselves, the crunchy topping, and the crabmeat stuffing.
You can order any of these products online, or find them in Stonewall Kitchen’s Company Stores and at local retailers. Visit their Store Locator to find where Stonewall Kitchen is sold near you.
Buying the Seafood for Crab Stuffed Flounder
To make this recipe, you’ll need four flounder fillets, weighing about six ounces each. You’ll want a nice-sized fillet for stuffing, so that you can easily roll it around the filling without the delicate fish tearing when it cooks.
The fillets should be skinned. If you feel any small pin bones in the center of the fillet, just beneath the surface, remove them prior to stuffing. Most of the time, the seafood market will have done this for you, but I’ve sometimes found a few strays.
A pair of needle nosed pliers or kitchen tweezers makes quick work of removal. Feel for the bones by running your fingertip near the center of the fillet, and go in with your pliers or tweezers to remove them with a firm tug.
I make this recipe most often with flounder, but you can substitute other white fish fillets, like sole or haddock. Go for what looks fresh and beautiful at your local market!
I like to use fresh, briny crabmeat whenever possible in this recipe. If you’re unable to source it, pasteurized crab also works well. You don’t need to splurge on the most expensive jumbo lump grade of crab here, since the pieces will naturally break up a bit when mixing the filling.
Our favorite crabmeat to use for stuffed flounder is lump, a mixture of the jumbo lump and special grades. You’ll still get discernible chunks of crab in your stuffing, without the highest price tag.
Serving Crab Stuffed Flounder
Since this Crab Stuffed Flounder has such great flavor, I like to keep the side dishes simple. I most often serve it alongside crisp-roasted asparagus or a simple salad. You could also go with my Haricots Verts with Lemon-Herb Brown Butter, or Stonewall’s recipe for Lemon Potato Salad.
For a wine pairing, I love a crisp, unoaked or lightly-oaked Chardonnay with this dish. Choose a wine that will stand up to the spice rub, but not so bold that it will overpower the delicate flavors of the fish and crab.
Make it a meal! My Roasted Shrimp Cocktail with Two Dipping Sauces (which also uses some of these Stonewall Kitchen products) is the perfect starter for your seafood dinner menu.
Crab Stuffed Flounder with Lemon-Dill Aioli
- 3-1/2 teaspoons Napa Valley Naturals by Stonewall Kitchen Everyday Extra Virgin Olive Oil , divided
- 1/4 cup red bell pepper , finely diced
- 1/4 cup celery , finely diced
- 1/4 cup scallions , thinly sliced
- 1 clove garlic , minced
- 1/2 cup finely-crushed butter crackers , divided
- 3/4 teaspoon Stonewall Kitchen Maine Seafood Rub , divided, plus extra for seasoning flounder fillets
- 1/2 cup Legal Sea Foods by Stonewall Kitchen Lemon Dill Aioli , divided
- 1 tablespoon flat leaf parsley , chopped (plus extra for garnish)
- 6 ounces lump crabmeat , picked over for cartilage
- 4 flounder fillets about 1-1/2 pounds, skin and pin bones removed
- kosher salt and freshly-ground black pepper
- lemon wedges , for serving
- Preheat oven to 375 degrees F. Lightly butter or oil a 13x9 baking dish, or line a rimmed baking sheet with parchment paper.
- Heat 2 teaspoons olive oil in a skillet. Sauté red bell pepper and celery until softened, but not browned, about 5 minutes. Add scallions and garlic and cook for another 2 minutes, until scallions are wilted and garlic is fragrant. Stir in 1/2 teaspoon Maine Seafood Rub, and 1/4 cup crushed butter crackers. Immediately remove from heat and let cool slightly.
- In a bowl, stir together the sautéed vegetable mixture with 1/4 cup Lemon Dill Aioli, and the parsley. Gently fold in lump crab meat, being careful not to break it up too much. Season filling mixture to taste with salt and pepper.
- Place flounder fillets on a cutting board, skinned side up. Season each with a pinch of Maine Seafood Rub. Place 1/4 of the filling mixture in the center of each fillet and roll the flounder around the stuffing to secure.
- Place stuffed flounder bundles in the prepared baking dish, seam sides down, leaving a little space between each. Spread about 2 teaspoons of Lemon Dill Aioli onto the top of each bundle.
- Stir together 1/4 cup crushed butter crackers with 1-1/2 teaspoons extra virgin olive oil and 1/4 teaspoon Maine Seafood Rub. Sprinkle each flounder bundle with about a tablespoon of cracker crumbs.
- Bake for 20-25 minutes, until flounder is opaque and flakes with a fork. Sprinkle with parsley to garnish, and serve hot, with lemon wedges.