Crab Stuffed Flounder

Step 1

Preheat oven to 375°F

Step 2

In a medium bowl, combine crab meat, zucchini, corn, basil, chives, lemon zest from 1 lemon, ½ teaspoon of salt, egg and breadcrumb; reserve.

Step 3

Prepare a baking dish: Add the juice of 1 lemon, wine & butter; set aside. Slice the remaining lemon into wedges.

Step 4

Lay filets on a cutting board & sprinkle with remaining ½ teaspoon salt. Flip so the inside of the filet is facing upwards.

Step 5

Spoon ¼ cup crab stuffing to the bottom of each filet and roll.

Step 6

Place the stuffed filets in the baking dish seam side down. Top each roll packed like a crab cake with the remaining crab filling.

Step 7

Bake, 20 minutes. Raise temperature to 425°F and cook for an additional 5 minutes until the top of the crab begins to crisp. Serve with lemon wedges.