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Flounder Topped with Crab, Coconut Milk, and Cream Cheese



Cream cheese and coconut milk give a nice, creamy flavor for this light summer dish.

Serves 4


  • 1 cup coconut milk
  • 4 oz cream cheese
  • 1/2 lime, squeezed
  • 2 tbsp. scallions, finely chopped
  • 1 tbsp. dill, finely chopped
  • 1/2 small onion, finely chopped
  • 1 jalapeno, minced
  • 8 ounce(s) of imitation crab meat
  • salt
  • 1 pound flounder, seasoned with salt and pepper
  • 1 tbsp. olive oil


Preheat the oven to 400 F.

In a medium size bowl, mix the coconut milk, cream cheese, squeezed lime juice, scallions, dill, onion, jalapeno, crab meat and salt; until it is all incorporated. Set aside.

Drizzle the bottom of a large ovenproof dish with the olive oil. Arrange the flounder fillets in the dish. Bake for 5 minutes.

Carefully remove the fish fillets from the oven. Evenly spread a thick layer of the crab and cream cheese mix over the flounder. Take back to the oven for about another 8 to 10 minutes, or until the fish easily flakes with a fork.

Serve it immediately with a side of white rice and a glass of Sauving Blanc (or seat outside and make yourself a glass of margarita.)

Nutrition Facts:

Amount Per Serving

Calories 333.3 - Total Fat 21.7 g - Cholesterol 88.6 mg - Sodium 424.4 mg - Potassium 453.8 mg - Total Carbohydrate 12.6 g - Dietary Fiber 0.2 g - Sugars 2.5 g - Protein 26.6 g

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