Crab Stuffed Flounder with Basil Aioli | Wine & Dine with Jeff


  • 1 1/3 pounds of Flounder Filets around 5 to 6 small filets
  • 6 oz of lump crab meat
  • 1 1/2 tablespoons of minced red bell pepper
  • 1 tablespoon of minced chives
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of panko
  • 2 tablespoons of Basil Aioli (recipe below)
  • 1 tablespoon of light olive oil to brush baking pan
  • salt to taste
  • 2 egg yolks
  • 1 minced garlic clove
  • 1/2 teaspoon of dijon mustard
  • 1 tablespoon of lemon juice
  • 1/3 cup of fresh basil
  • 1 cup of avocado oil or light olive oil
  • 1/2 teaspoon of salt


  • 1. To make the basil aioli in the immersion blender cup place all the ingredients egg yolks, garlic, dijon, lemon juice, basil, salt and pour the oil on top. With your immersion blender place at the bottom and turn on high and wait for the liquid ingredients to start to emulsify before moving it slowly up and down.
  • 2. For the crab stuffing combine crab, basil aioli, panko, chives, red bell pepper, lemon juice and salt and stir to incorporate all the ingredients together breaking up the lumps in the crabmeat makes the filling roll easier.
  • 3. Salt to top rounded side of the flounder filet, then flip over to the side (Not pretty side) add a thin lay of the crab meat filling to the whole side and take the small end of the filet first and roll to the large end with the seam side down place in a oiled baking pan
  • 4. Brush the tops and in all the sides of the rolled flounder filets with basil aioli and sprinkle sweet paprika on each filet for color. Place in a 400 degree preheated oven for 20 to 25 minutes depending of the thickness of your flounder
  • 5. Serve with your favorite vegetable and enjoy

Recipe Video:

Crab Stuffed Flounder with Basil Aioli

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