12 Days of (heart healthy) Christmas: Crab Topped Flounder

I love seafood. Unfortunately, we have grown accustomed to heavily battered and deep fried shrimp, fish, oysters, clams, even soft shell crabs! While I love fried shrimp and fish, I stopped battering my fish (and chicken) long ago. It still amazes The Husband that fish can be fried without batter and still be delicious.

Knowing that fish and chicken are better heart healthy options I’ve been on the hunt for more recipes that contain either but more so fish. I think that The Husband is tired of chicken; however, I haven’t given up on that recipe hunt as well.

As with most of my recipes, this one came about accidentally and wound up to be quite delicious! I’m biased, but The Husband came looking for seconds, so that was a pretty good indicator that it hit the spot.

I know that lemon is a staple when it comes to seafood, but I’m not usually a fan of anything lemon except the liquid crack that Chick-fil-a calls lemonade and the ever-so-addictive mango black tea lemonade at Starbucks, other than that I pass on anything lemon. This recipe, however, took me a bit out of my comfort zone, and my tastebuds are glad that it did.

Try it for yourself and let me know what you think.

12 Days of (heart healthy) Christmas: Crab Topped Flounder
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  • 2 lbs. flounder fillets
  • 8oz. blue crab meat
  • 1/2 sweet red pepper, chopped
  • 1/2 sweet orange pepper, chopped
  • 1/2 sweet yellow pepper, chopped
  • 1/2 onion, chopped
  • Old Bay seasoning, reduced sodium
  • Fresh black pepper
  • Onion powder
  • Garlic powder
  • 1/2 Tbsp. minced garlic
  • Dried parsley
  • 1/2 Tbsp. cornstarch
  • 1/4C water
  • Juice from 1 large lemon
  • 4 Tbsp. EVOO, divided
  • 8 Tbsp. (1 stick) butter, divided


  • Season the flounder fillets with the Old Bay, garlic and onion powders, and pepper. Melt together two tablespoons olive oil (EVOO) and two tablespoons butter and fry over medium high heat until both sides are brown and fish flakes easily with a fork.
  • Remove from the pan and set aside.
  • Melt two tablespoons butter and remaining olive oil and cook onions and peppers until tender and add in crab meat. Leave on low to remain warm.
  • In a separate pan, melt butter and add in lemon juice, minced garlic, and parsley. In a bowl, mix together cornstarch and water until smooth and add to the lemon juice mixture and allow to simmer until slightly thickened.
  • Top the flounder fillets with the crab and pepper topping and drizzle with lemon juice mixture.
  • Serve hot and enjoy.

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