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Baked Flounder with Crab Stuffing

This classic dish is found on almost every seafood restaurant menu in New England. Usually the filling is made with cream cheese, but we found its heaviness muted the rich crab flavor. We wanted to make a version in which the crab--the real star of the dish--shined. Here’s what we discovered:

Test Kitchen Discoveries

  • Skip the cream cheese in favor of briefly reduced heavy cream. For rich flavor, simmer the cream with sautéed onion, a little bell pepper, garlic, and seasonings.
  • Chill the filling prior to stuffing the flounder so that the crab doesn’t overcook as the fish bakes.
  • Bake the fish in a hot oven (400 degrees) to cook it quickly without drying it out. The fish is ready when just beginning to flake when prodded with a paring knife.

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