Fisherman’s Wharf Crab-Stuffed Flounder

Featuring Dixie Fixins Fisherman’s Wharf Mix
Prep: 25 minutes | Cook: 25 minutes | Yield: 4 servings | Difficulty: Intermediate

Tender flounder fillets wrapped around a savory crab filling bake in lemon butter for an elegant coastal supper that is easier than it looks.

Ingredients

• 1 packet Dixie Fixins Fisherman’s Wharf Mix, dry

• 4 large flounder or sole fillets, about 5–6 ounces each

• 8 ounces lump crabmeat, drained and picked over

• 1/2 cup panko breadcrumbs, divided

• 1/3 cup mayonnaise

• 1 large egg, lightly beaten

• 1 tablespoon lemon juice

• 4 tablespoons butter, melted and divided

• 1/4 cup low-sodium seafood or chicken broth

• 1 tablespoon chopped fresh parsley

• Lemon slices for serving

Directions

1. Heat oven to 375°F. Lightly grease a shallow baking dish.

2. Combine crabmeat, 1/4 cup panko, mayonnaise, egg, lemon juice, 2 tablespoons melted butter, parsley, and dry Fisherman’s Wharf Mix.

3. Lay the fish fillets flat. Divide the crab filling among them, placing it near the wider end. Roll gently and place seam-side down in the baking dish.

4. Pour the broth and remaining melted butter around the fish. Sprinkle the remaining panko over the tops.

5. Bake for 22 to 27 minutes, until the fish flakes easily, the filling reaches 165°F, and the crumbs are golden. Serve with lemon slices.

Dixie Fixins Tip: Drain the crabmeat thoroughly so the stuffing holds together. Secure thin fillets with toothpicks and remove them before serving.
Storage: Refrigerate for up to 2 days. Reheat gently to 165°F.