You’ll be asked for this recipe every time you serve it to guests. You won’t believe how rich and tender these spinach and crab-stuffed flounder roll-ups are.

Ingredients

• 4 Sea Best Flounder Fillets, thawed
• 2-½ teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ½ cup flaked crabmeat
• ¼ cup Italian bread crumbs
• ½ cup heavy cream
• 1 tablespoon butter
• 1 teaspoon lemon zest
• 4 to 8 wooden skewers
• parchment paper

Directions

1. Preheat oven to 350˚F.
2. Season Sea Best Flounder Fillets on both sides with 1-½ teaspoons salt and ¾ teaspoon pepper.
3. In a bowl, combine the spinach, crab, ½ teaspoon salt and remaining pepper. Divide into four portions.
4. Place one portion of crab mixture on each flounder fillet. Roll up each from the short end; secure with wooden toothpicks.
5. Place each roll-up, seam side down, on a parchment paper-lined baking sheet. Sprinkle with bread crumbs.
6. Bake, uncovered, for 10-15 minutes or until golden brown and fish flakes easily with a fork.
7. Meanwhile, in a small saucepan over medium-low heat, bring cream to a simmer; cook for 8 minutes. Stir in the butter, lemon zest and remaining salt. Serve with fish.

Servings: 4