Crabmeat Stuffed Flounder Roulades #SundaySupper #SauteExpress
Author: Susan Palmer
  • 1 cup lump crabmeat
  • ¼ cup butter flavored crackers, crushed
  • 1 small shallot, finely minced
  • ¼ cup Italian parsley, finely chopped
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 1 large egg, beaten
  • 4 6oz flounder filets
  • salt and pepper
  • 2 squares Savory Butter & Olive Oil Sauté Express®
  • juice of 1 lemon
  1. Pre-heat your oven to 400 degrees F.
  2. In a small bowl, mix together the crabmeat, crushed crackers, shallot, parsley, cayenne pepper and smoked paprika and egg until well combined.
  3. On a plastic cutting board, lay the flounder filet side down and season with a small amount of kosher salt.
  4. On each filet, place an even amount of the crabmeat mixture - forming it together in your hand so it stays put - leaving a ½ border on the ends.
  5. Bring each end of the filet up and secure with a tooth pick, if any of the crabmeat falls out just stuff back in.
  6. In a non-stick, oven-safe skillet on medium heat, melt 1 square of the Savory Butter & Olive Oil Sauté Express® Saute Starter. Once it begins to bubble, carefully transfer to the flounder roulades to the skillet and place toothpick side down to cook for 2 minutes.
  7. Transfer to your pre-heated oven to finish cooking for 8-10 minutes.
  8. Remove and place back over medium heat and melt the remaining square. Squeeze the juice of 1 lemon over the fish and melted Sauté Express®.
  9. Plate the flounder roulades, mix the sauce together and pour over the top.
  10. Serve with roasted vegetables, potatoes or even some mashed potatoes.
Recipe by The Girl in the Little Red Kitchen at