Fish Fridays are just around the corner! What better way to celebrate than with the ultimate celebration of the sea and double the surf. Gluten and Dairy Free Stuffed Flounder with Garlic Cream Sauce is a restaurant worthy meal that is as easy to prepare as it is delicious.
There's something about seafood that instantly takes any night and turns it into a special occasion. From Miso Glazed Ahi Taco in Nori Wrappers to this crab cake stuffed sensation seafood in all forms is perfect for any event, while also being a great option for weeknight meals.
When you start with delicate flounder and sweet crab, it doesn't take much to allow them to shine. Gluten and Dairy Free Stuffed Flounder with Garlic Cream Sauce combines all of the flavor of my favorite crab cakes with a light and bright sauce to tie it all together.
- Flounder - Delicate, sweet, and mild flavor, this flatfish is easy to wrap around your crab filling.
- Gluten Free Panko Breadcrumbs - Use to hold together the crab stuffing. It's light, flaky, and airy texture doesn't compete with the lump crab.
- Roasted Red Peppers - Adds a layer of sweet smokiness to the crab filling.
- Onion Powder - Delicate onion flavor that doesn't overpower.
- Mayonnaise - Adds moisture to the crab stuffing while binding it together.
- Parsley - Gives a fresh note to cut through the richness of the crab.
- Lump Crab Meat - Sweet, rich, and generously sized, crab takes this dish over the top.
- Garlic - Adds a savory note to both the sauce and also the lump crab stuffing.
- Lemon - Brightens up the entire dish.
- Dill - Pairs with the lemon to add a bright, sunny note.
- Dairy Free Butter - Gives richness to the garlic cream sauce.
- Dairy Free Heavy Cream - Country Crock Plant Cream makes creating dishes like this stuffed flounder easy and perfect for any night of the week.
- Dijon - Adds tang to the sauce while brightening the flavors.
How to Make Gluten and Dairy Free Stuffed Flounder with Garlic Cream Sauce
Delicate flounder and sweet crab make this easy and elegant dish well suited to sharing with friends for a party while being easy enough to make for any night of the week.
Time needed: 45 minutes.
This decadent and delicious meal will make you feel like a chef! Coming together in less than an hour, this is a meal that will turn any dinner into an event.
Preheat your oven to 375 degrees. Spray a 7x10 baking dish with nonstick spray and set aside.
Add all of the ingredients for the crab stuffing to a bowl and mix until just combined, careful not to break up the crab too much.
Divide the crab mixture into four equal sized potions. Wrap a flounder filet around the crab and place it in the baking dish seam side down. Continue with the remaining three filets.
Allow the stuffed flounder to bake for 20-25 minutes or until it easily flakes with a fork.
- Sauce is Boss
Add the butter and garlic to a small saucepan over medium heat. Allow it to cook until the garlic is fragrant. Add the remaining ingredients and cook on low for five minutes. Spoon over the cooked flounder and enjoy!
If flounder isn't available in your area, you can substitute the fish in this recipe for another mild, sweet, and thin fish filet. Sole would be an ideal substitution.
Portions of this recipe can be made earlier in the day and stored in the refrigerator until ready to bake. You can make the crab stuffing and keep it in an airtight container. You can also stuff the flounder and have it ready to go in the baking dish. Just pop it into your preheated oven when ready to cook.
Top Tip for Gluten and Dairy Free Stuffed Flounder with Garlic Cream Sauce
Lump crab meat is a luxury item that instantly makes a meal special. When mixing your crab stuffing, be gentle with it, careful not to break it up too much. This will ensure that every bite of flounder has generously large chunks of sweet crab meat.
Gluten and Dairy Free Stuffed Flounder with Garlic Cream Sauce
- 1 Mixing Bowl
- 1 7"x10" baking dish
- 1 saucepan
- ½ cup Gluten Free panko breadcrumbs
- 1 egg
- 1 tbsp roasted red peppers, finely diced
- ½ tsp kosher salt
- ¼ tsp onion powder
- pinch of pepper
- 2 tbsp mayonnaise
- 2 tbsp fresh parsley, chopped
- 8 oz lump crab meat
- 1 garlic clove, minced
- 1 lemon, juiced
- 1 tsp dill
- 4 flounder filets
Garlic Cream Sauce
- 3 tbsp Dairy Free butter
- ½ cup Dairy Free heavy cream
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- pinch of salt and pepper
- Preheat the oven to 375 degrees. Spray a 7x10 baking dish with nonstick baking spray and set aside.
- Add all of the ingredients for the stuffed flounder to a bowl except for the flounder. Mix until just combined, careful not to break up the crab too much.
- Dive the filling into four. Place the filling in the center of a flounder filet and wrap it around the crab mixture. Place into the baking dish seam side down.
- Repeat with the remaining 3 flounder filets.
- Bake for 20-25 minutes or until the flounder easily flakes with a fork.
- To make the sauce add the butter and garlic to a saucepan on medium heat.
- Sauté for 2-3 minutes. Add the remaining ingredients and cook on low for 5 minutes until thickened.
- Spoon the sauce over the stuffed flounder.
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