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Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hour 15 mins
Delicate Gulf flounder topped with a rich Louisiana crabmeat dressing and finished with a light saffron velouté. This elegant seafood entrée highlights the sweet flavor of fresh flounder while showcasing one of South Louisiana’s finest ingredients—lump blue crab. It’s a perfect dish for entertaining or for celebrating a successful day on the water.
Recipe by: George Graham – Acadiana Table
Serves: 4
Ingredients
Velouté Sauce
- Light chicken stock
- Saffron threads
- Butter
- All-purpose flour
- Fresh lemon juice
- White pepper
Crabmeat Dressing
- Butter
- Extra-virgin olive oil
- Yellow onion
- Green bell pepper
- Celery
- Fresh parsley
- Fresh rosemary
- Garlic
- Lemon juice
- Dry white wine
- Cajun seasoning
- Louisiana lump crabmeat
- Unseasoned breadcrumbs
Flounder
- 4 Gulf flounder fillets (about 8 ounces each)
- Cajun seasoning
- Butter
- Olive oil
- Lemon slices
- Fresh parsley for garnish
Instructions
- Prepare the saffron velouté by infusing saffron in warm stock, then whisking it into a light butter-and-flour roux until smooth and silky. Finish with fresh lemon juice and white pepper. Keep warm.
- Build the crabmeat dressing by sautéing the onion, celery, and bell pepper in butter and olive oil. Add parsley, rosemary, garlic, lemon juice, and white wine, then gently fold in the lump crabmeat and enough breadcrumbs to create a light, moist stuffing.
- Season the flounder fillets with Cajun seasoning and lightly sear them in butter and olive oil until just beginning to color.
- Transfer the fillets to a baking dish, top each with a generous mound of crabmeat dressing, and bake until the fish flakes easily and the topping is lightly browned.
- Spoon the warm saffron velouté onto each plate, place the flounder on top, and garnish with a lemon slice and fresh parsley before serving.
Chef’s Notes
- Fresh Louisiana lump crabmeat is the star of the dressing—handle it gently to keep the large pieces intact.
- Gulf flounder cooks quickly, so avoid overbaking to keep the fish moist and flaky.
- This dish pairs beautifully with roasted asparagus, rice pilaf, or buttered new potatoes.
- A crisp white wine or sparkling lemonade makes an excellent accompaniment.
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