Transform your home dining experience into a coastal New England retreat with this exquisite Crab Stuffed Flounder, perfectly complemented by a vibrant Lemon-Dill Aioli. This recipe, developed in collaboration with our friends at Stonewall Kitchen, brings gourmet flavors right to your kitchen. As always, all opinions and culinary enthusiasm are genuinely my own.
Indulge in Homemade New England Charm: Crab Stuffed Flounder with Lemon-Dill Aioli
There’s nothing quite like the refreshing crispness of a summer day by the ocean, and for me, that feeling isn’t complete without a truly magnificent seafood dinner. Among the many delights of seaside dining, Crab Stuffed Flounder has always held a special place in my heart. It’s a dish I’ve savored at countless restaurants along the coast, a true emblem of New England’s culinary heritage.
Envision the perfect harmony of flavors and textures: the rich, creamy crab filling, subtly spiced and brimming with fresh seafood essence; the delicate, flaky white fish providing a tender embrace; and the crowning glory, a buttery, golden crumb topping that adds just the right amount of crunch. Just thinking about it transports me to the shore, where I can almost hear the gentle lapping of ocean waves.
For years, I believed this sophisticated dish was best left to professional chefs. However, with the exceptional range of products from Stonewall Kitchen, recreating this New England classic in your own kitchen is not just possible, but surprisingly straightforward. What’s even better? This impressive stuffed flounder can be on your table in under an hour, making it an ideal choice for those busy weeknights when you crave something special, or for effortlessly entertaining dinner guests with a meal that truly shines.
Elevating Your Culinary Creations with Stonewall Kitchen
For over 25 years, Stonewall Kitchen’s extensive catalog of award-winning specialty foods has been a beloved staple for both seasoned home cooks and discerning connoisseurs alike. My personal journey with Stonewall Kitchen began in the mid-90s, during a memorable family vacation to New England. My mother and I stumbled upon their market, and we instantly fell in love with their unique products. Our bags were overflowing with delicious finds that summer, and ever since, Stonewall Kitchen has been a constant presence and a cherished brand in our home kitchen, simplifying gourmet cooking and adding exceptional flavor to our meals.
In recent years, the Stonewall Kitchen family has strategically expanded its offerings, bringing even more high-quality ingredients to consumers. This growth includes exciting acquisitions and innovative partnerships. In 2018, they welcomed the esteemed Napa Valley Naturals line, renowned for its exquisite gourmet olive oils and vinegars. Following this, in early 2019, Stonewall Kitchen forged a remarkable partnership with the iconic Legal Sea Foods. This collaboration has allowed them to bring restaurant-quality seafood products and flavors, once exclusive to fine dining establishments, directly into home kitchens across the country. These collaborations underscore Stonewall Kitchen’s commitment to providing premium, accessible ingredients that empower home cooks to create extraordinary dishes.
Essential Stonewall Kitchen Products for Your Stuffed Flounder
To truly capture the authentic New England flavor profile of this Crab Stuffed Flounder, two key products from Stonewall Kitchen are indispensable. They streamline the cooking process while infusing the dish with unparalleled taste and quality.
Legal Sea Foods by Stonewall Kitchen Lemon Dill Aioli
This exquisite aioli is a true game-changer for seafood lovers. It boasts a rich, creamy texture and is perfectly blended with fresh herbs and bright citrus notes, making it an ideal companion for virtually any seafood dish. Since its initial release, this aioli has become a versatile favorite in my kitchen. I’ve enjoyed it generously spread on flaky fish sandwiches, mixed into light and flavorful shrimp salads, and served it as a sophisticated accompaniment to perfectly grilled swordfish. Every time, my family and friends have raved about its incredible taste!
In this particular recipe, the Lemon Dill Aioli plays a crucial dual role. Firstly, it infuses the crabmeat stuffing with a burst of zesty, herbaceous flavor while also acting as a binding agent, ensuring the filling remains moist and cohesive. Secondly, it creates a luscious, creamy topping for each stuffed flounder bundle, adding a layer of indulgence that elevates the entire dish. Its bright, fresh profile beautifully complements the delicate seafood, making every bite a delight.
Should you find yourself with any leftover aioli after preparing this recipe, don’t let it go to waste! It’s incredibly versatile. You might consider trying this easy and equally delicious Legal Sea Foods’ Lemon Dill Salmon recipe for another quick and gourmet meal.
Stonewall Kitchen Maine Seafood Rub
The essence of a classic New England seafood dinner lies in its distinctive flavors, and this hand-blended spice rub perfectly encapsulates that tradition. The Stonewall Kitchen Maine Seafood Rub is a masterfully crafted blend that delivers everything you’d expect and desire in regional seafood cuisine. With its warm, inviting flavors, prominently featuring paprika, it imparts a gentle yet complex spice to your fish. Crucially, it enhances the natural taste of the seafood without ever being overpowering or assertive, allowing the delicate notes of the fish to shine through.
In our Crab Stuffed Flounder recipe, this versatile seafood rub is employed in multiple stages to build layers of flavor. It’s used to season the flounder fillets themselves, ensuring the fish is flavorful from the inside out. It’s also incorporated into the crunchy crumb topping, adding a savory depth and aromatic warmth. Finally, a touch of the rub finds its way into the crabmeat stuffing, tying all the components together with a cohesive, delicious New England profile.
Both the Legal Sea Foods by Stonewall Kitchen Lemon Dill Aioli and the Stonewall Kitchen Maine Seafood Rub are conveniently available for purchase online. Alternatively, you can discover them at any of Stonewall Kitchen’s Company Stores or through their network of local retailers. To find a location near you, simply visit their user-friendly Store Locator.
Expert Tips for Buying the Best Seafood for Crab Stuffed Flounder
The success of any seafood dish hinges on the quality of its ingredients, and this Crab Stuffed Flounder is no exception. Selecting the freshest fish and crabmeat is paramount to achieving that irresistible, restaurant-quality taste. Here’s what you need to know when you’re at the seafood counter:
Choosing Your Flounder Fillets
For this recipe, you’ll need four flounder fillets, each weighing approximately six ounces. The size is important; you want a fillet that is substantial enough to easily roll around the generous crab filling without being too delicate and prone to tearing during the cooking process. When choosing your fillets, look for those that are firm to the touch, have a translucent quality, and a fresh, mild sea scent – never a strong “fishy” odor.
It’s crucial that the fillets are skinned. Most reputable seafood markets will have already done this for you. However, you should always inspect the fish for any small pin bones, which are sometimes found just beneath the surface in the center of the fillet. These can be unpleasant if not removed. To check, gently run your fingertip along the center of the fillet. If you encounter any firm points, use a pair of needle-nosed pliers or kitchen tweezers to remove them with a firm, steady tug. This simple step ensures a smooth and enjoyable dining experience.
While flounder is my preferred choice for its delicate flavor and texture, you can certainly substitute other lean white fish fillets if flounder isn’t readily available or if you prefer another option. Excellent alternatives include sole or haddock, both of which will perform beautifully with the rich crab stuffing. The key is to prioritize what looks freshest and most vibrant at your local market on the day you’re cooking.
Selecting the Perfect Crabmeat for Stuffing
The crabmeat is the heart of this dish, so choosing the right kind is essential. I always advocate for using fresh, briny crabmeat whenever it’s accessible. Its vibrant flavor and delicate texture are unmatched. If fresh crab is difficult to source in your area, high-quality pasteurized crabmeat is a perfectly acceptable alternative and will still yield excellent results.
When it comes to the specific grade of crabmeat, there’s no need to splurge on the most expensive jumbo lump variety for this particular recipe. While jumbo lump is impressive for presentations where large, intact pieces are desired, the crabmeat will naturally break up a bit as you mix it into the stuffing. Instead, our top recommendation for stuffed flounder is lump crabmeat. This grade is a delightful blend of the larger jumbo lump pieces and the more versatile special grade crabmeat. With lump crab, you’ll still enjoy discernible, tender chunks of crab in your stuffing, providing that satisfying texture, all without the premium price tag typically associated with pure jumbo lump. Always remember to pick over your crabmeat carefully to remove any stray bits of cartilage before mixing.
Serving Crab Stuffed Flounder: The Perfect Accompaniments
Given the rich and nuanced flavors of this Crab Stuffed Flounder, I find that simple, fresh side dishes are often the best complement. The goal is to allow the star of the plate to truly shine without overwhelming the palate. My go-to choices typically include crisp-roasted asparagus, which offers a delightful textural contrast and a hint of earthy freshness, or a light and simple green salad dressed with a vinaigrette that echoes the citrus notes in the aioli.
For those looking for a slightly more substantial side, you could also pair this dish with my recipe for Haricots Verts with Lemon-Herb Brown Butter, where the delicate green beans are elevated by a nutty, aromatic dressing. Another excellent option, staying true to our Stonewall Kitchen theme, is their delightful Lemon Potato Salad, which provides a creamy, tangy balance to the savory fish.
When it comes to selecting the perfect wine pairing, I highly recommend a crisp, unoaked or lightly-oaked Chardonnay. The bright acidity and subtle fruit notes of such a wine will beautifully cut through the richness of the crab stuffing and complement the delicate flavors of the flounder. It’s important to choose a wine that has enough character to stand up to the gentle spice rub, but not so bold or heavily oaked that it overpowers the refined nuances of the fish and crab. A Sauvignon Blanc or a Pinot Grigio would also be excellent choices.
Make it a complete New England-inspired meal! Consider starting your seafood dinner with my elegant Roasted Shrimp Cocktail with Two Dipping Sauces. This delicious appetizer is not only simple to prepare but also features some of these same wonderful Stonewall Kitchen products, ensuring a cohesive and delightful culinary experience from start to finish.
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Crab Stuffed Flounder with Lemon-Dill Aioli
Ingredients
- 3-1/2 teaspoons extra virgin olive oil , divided
- ¼ cup red bell pepper , finely diced
- ¼ cup celery , finely diced
- ¼ cup scallions , thinly sliced
- 1 clove garlic , minced
- ½ cup finely-crushed butter crackers , divided
- ¾ teaspoon Stonewall Kitchen Maine Seafood Rub , divided, plus extra for seasoning flounder fillets
- ½ 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
Instructions
- Preheat oven to 375 degrees F. Lightly butter or oil a 13×9 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.
Notes
*To easily crush crackers, place them in a sealed zip-top bag and roll over it with a rolling pin until crumbs form.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.