Stuffing

• 2 oz (½ stick) butter
• 1 shallot, chopped
• ¼ cup celery, chopped
• 1 red bell pepper, finely chopped
• 4 oz lump crab meat
• fresh lemon juice
• 2 cups white wine
• 2 cloves garlic, minced
• pinch of chopped fresh thyme
• salt & pepper to taste
• 1 bunch parsley, finely chopped

Flounder

• 2 flounder fillets
• non-sticking cooking spray or butter for baking pan
• 1-2 cups white wine
• room-temperature butter

Prepare Stuffing

1. Check crab meat for shells, then place crab meat in a large bowl and set aside
2. In a skillet, melt butter over medium heat.  Add shallots and sweat for 1 minute
3. Add garlic, red pepper and wine and reduce until wine is almost evaporated
4. Cool vegetable mixture slightly then add to the bowl of crab meat
5. Add lemon juice, thyme and season with salt and pepper and set aside

Add Stuffing & Bake

1. Preheat oven to 350º
2. Grease a baking pan with nonstick cooking spray or butter
3. Place flounder fillets skin side up in the pan and put about 2 tbsp of stuffing in center of each fillet and roll up tightly with seam-side down
4. Top with white wine and pieces of butter and bake 10-12 minutes or until fish is translucent
5. Remove to plates and serve, garnished with parsley (optional)