Cassolette of Lump Crab Meat Stuffed Flounder In White Wine Sauce

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Time to serve something special! It’s not every day that I happen to have a full pound of lump crab meat but it was on special and I could not pass it up.

With jumbo or lump crab, I usually prepare crab cakes but I find it more of a summer meal. Another favorite is Crab Imperial. No. Not today.

I’m planning Sunday dinner with Mom. While she is on a relatively strict diet, crab meat stuffed flounder is a special treat. It can easily be adapted for her special diet with a change to gluten-free bread crumbs or seasoned crumbs made using a Schar® toasted deli bread slice.

cassolette-crab-stuffed-flounder2

Freshest Ingredients & A Premium Muscadet

The flounder fillets are perfectly sized to fill with crab meat, roll up, and poach in white wine and lemon juice.

Buy the freshest flounder and the freshest crab meat you can find. I buy seafood almost exclusively from the Wegmans® market seafood counter. I’m not promoting the store.

In our neighborhood, it simply happens to have the largest variety of the freshest fish fillets, portions and seafood of every type.

Remember, the only aroma coming from the oven should be that of garlic and wine! Not a fishy smell.

The freshest flounder fillets are stuffed The flounder fillets are perfectly sized to fill with crab meat, roll up, and poach in white wine and lemon juice. Cassolette of crab meat stuffed in white wine sauce

Easy Crab Meat Stuffing Recipe

I normally add regular seasoned breadcrumbs, crackers or crumbled toast to crab cakes.

For this recipe, I decided not to add them to the crab meat but rather sprinkle the crumbs over the fish and top them with a large pat of butter.

Adding the bread to the crab filling would soak up all the poaching wine and dry up the fish.

The crab meat stuffing is easy and can be adapted to specific tastes.

It consists of an egg beaten with a sprinkle of pepper, sea salt, zesty mustard (I use nothing but Dijon mustard) and Old Bay® seasonings to taste. I used a jumbo egg because of the quantity of crab meat but a large egg is fine. Every so often, my jumbos are two-yolkers and it ends up being too much egg!

You want to bind the crab meat not create a sauce although as the fish cooks. The crab stays in place and the egg slightly thickens the resulting white wine sauce.

I use Lemon flavored Old Bay® for delicate tasting fish such as flounder and save the regular flavor for crab cakes. If you prefer, replace the salt and pepper with McCormick® Lemon Pepper.

What Cassolette Size Do I Use?

To illustrate this recipe, I used several cassolette containers. My fillets came in different sizes! Each cooked for a slightly different amount of time but this was an experiment.

I highly recommend that you use the same size containers for the entire recipe. You can place them on a cookie sheet or a sheet pan and bake them all at once.

My experiment meant that I had to bake mine separately. Nothing major as we ate our crab meat stuffed flounder while the remaining “pre-made” meal cooked for a longer period.

Let’s Go Over The Recipe

Yield: 4 servings

Cassolette of Crab Stuffed Flounder

Cassolette of Crab Stuffed Flounder

Showtime! No leftovers here. We're out to impress the guests with fresh fillets of flounder stuffed with lump crab, baked in a lemon and butter white wine sauce then topped with a seasoned crumb crust.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. of lump crab
  • 4 fillets of flounder
  • 1 large slice of dense pain de campagne
  • 1 small shallot
  • 2 small cloves of fresh garlic
  • 3/4 cup of white wine (Muscadet)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped fine
  • 1 Kreher's® jumbo egg
  • 1 tablespoon Dijon mustard
  • [2 teaspoons Worcestershire® sauce (white)]
  • [1 teaspoon Old Bay® with Lemon & Herb seasoning]

Instructions

  1. In a Cuisinart® mini prep food processor, add the slice of bread broken into small pieces, the garlic, shallot, salt and pepper to taste.
  2. Process on HI with short pulses until the mixture resembles coarse crumbs.

In a mini food processor, prepare breadcrumb mixture for crab stuffed flounder cassolette

Have the ingredients at room temperature.

Egg binding mixture for crab

  1. In a large bowl, add the jumbo egg, the mustard, Worcestershire sauce, Old Bay® seasoning, some parsley, salt and pepper. Mix until well combined.

  1. Add the crab a little bit at a time. You want as many pieces as possible to be coated with the egg mixture. I do not add bread crumbs or mayo to the crab mixture because I'm not making crab cakes. This is a crab filling.

crabmeat-mixture

  1. Adjust seasoning to taste. I find that adding a little more Old Bay® does the trick.
  2. Butter your cassolette containers of choice.
  3. Spread one flounder fillet in each and season lightly. The filling is seasoned and so is the crumb topping.

preparing-the-cassolle

  1. Top the fish fillet with a portion of the crab mixture.
  2. Fold the fillet over to cover the crab meat.
  3. Pour a little white wine around the fish and top with breadcrumbs.
  4. Finish each with a pat of butter or pour a little melted butter over the crumbs.
  5. Bake at 375 degrees for about 15 to 20 minutes or until the fish fillet is cooked through.

The 6 inch Pyrex® pie plate took about 16 minutes to cook through and about 4 minutes under the broiler.

The larger cassolettes took approximately 25 minutes to cook.

The 6 inch ramekin took about 15 minutes.

Notes

The addition of Worcestershire® sauce and Old Bay® are not totally authentic. I am, however, seasoning the food the way we have become accustomed to eating crab. And I've seen both ingredients on the shelves of my hometown mini mart. My oh my how things have changed à la campagne!

The dark Worcestershire sauce has a stronger flavor than the white version is specially prepared for chicken and seafood. But.... when all you have is the regular flavor. 🙂

Use a Muscadet wine to poach the fish. It's citrusy taste is perfect with seafood. Vouvray and Sancerre whites are acceptable substitutes. In a pinch, use a good white cooking wine.

If your cassolettes or mini-cocottes have a lid, you can still bake at the same temperature but the fish will cook faster and the lid will need to be removed to give the crumbs a chance to brown.

Nutrition Information:

Yield:

4

Serving Size:

8 oz

Amount Per Serving: Calories: 276 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 228mg Sodium: 1292mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 42g
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