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Cajun Crab Stuffed Flounder with Peri Peri Cream Sauce

Crab Stuffed Flounder {with Peri Peri Cream Sauce}

Libby with Lemony Thyme
You'll love this tender crab stuffed flounder topped with a spicy cream sauce.
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 4

Ingredients
  

For the Stuffed Flounder

  • 1 pound flounder fillets 3-4 fillets
  • 1 cup prepared Cajun Crab Dip or Maryland Crab Dip (recipe link in post)
  • 1/2 teaspoon Peri Peri seasoning can sub berbere or cayenne pepper
  • 1 teaspoon olive oil for greasing baking dish

For the Peri Peri Cream Sauce

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon Peri Peri seasoning

For Serving

  • 4 servings Cooked pasta or rice
  • 2 scallions thinly sliced for garnish
  • 1 small handfull fresh cilantro or parsley chopped for garnish

Instructions
 

For the Stuffed Flounder

  • Preheat oven to 375 degrees. Rinse and pat dry flounder fillets. Equally divide crab dip and place at the end of each flounder fillet and gently roll. Place seam side down in a lightly greased baking dish. Sprinkle flounder with Peri Peri seasoning. Bake for 25 minutes.

For the Peri Peri Cream Sauce

  • Melt butter in a saute pan over medium heat. Add flour, stirring constantly until bubbly. Whisk in milk, Peri Peri seasoning, and salt and cook until sauce has thickened, whisking constantly. Remove from heat.

For Serving

  • To serve, place the stuffed flounder on a bed of pasta or rice, spoon cream sauce over each fillet. Garnish with sliced scallions and chopped cilantro or parsley.