05/17/2026
Tonight we are going to make a classic seafood restaurant staple. This is a crab stuffed flounder with our seafood pontchartrain sauce.
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INGREDIENTS
• Pontchartrain Sauce
• 3/4 Cup unsalted butter
• 4 Tbsp all-purpose flour
• 3 Cloves garlic mijced
• 1/4 Cup white onion, chopped
• 1/4 Cup white wine
• 1 Tbsp cajun seasoning
• 5 Cups seafood stock
• 24 Medium shrimp
Crab Filling
• 1 Large egg
• 1/4 Cup mayonnaise
• 1 Tbsp chopped parsley
• 2 Tsp dijon mustard
• 2 Tsp worcestershire sauce
• 1 1/2 Tsp old bay seasoning
• 1 Tsp lemon juice
• Pinch salt
• 1Lb Jumbo lump crab cakes
• 2/3 Cup panko bread crumbs
Flounder
• 4 flounder filets
• 1 Tbsp cajun seasoning
INSTRUCTIONS
1. First to make our crab filling we will take a mixing bowl and whisk together mayo, dijon mustard, worcestershire, old bay, lemon juice, and one large egg.
2. Next add in parsley, bread crumbs, lump crab and salt. Slowly combine and make sure to not over mix.
3. From here we will coat our four filets with blackened seasoning. Spray our baking sheet lined with parchment paper and add two filets down. Next add in our crab topping and add two more filets.
3. Pre heat oven to 350* and bake for 15 minutes. Once ready turn up to 450* and broil for another 6 mins till golden brown.
4. To make our pontchartrain Sauce we will take our pan and melt down butter, then add flour to make a blonde brown roux. From here quickly add white onion, white wine and garlic.
5. Next we will add seafood stock, cajun seasoningn shrimp and let sauce simmer till thicken. Garnish with chopped parsley.
6. As for sides you can pick anything but here we sauteed asparagus and cooked some near east rice pilaf. Garnish with stuffed flounder and then pour sauce on top.
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Wine: DeLille Chaleur Blanc
Profile: Initial bursts of green kiwi and ripe peaches leap from the glass. The prominent aromas continue onto the palate, layered with sweet oak spice.
