Crab Stuffed Flounder:

8 tablespoons (1 stick) unsalted butter
1 rib celery, finely diced
1 small onion, finely diced
1/4 cup fresh parsley, minced
5 ounces jumbo lump crabmeat, picked through for any shells or cartilage
1/2 cup plain bread crumbs
1 tablespoon lemon juice
Coarse salt and freshly ground pepper
6 flounder fillets (about 2 pounds total)
1/4 teaspoon paprika
Lemon wedges, optional

1. Heat oven to 400°F
2. Coat the bottom of a 9-inch x 13-inch baking dish with 2 tablespoons of butter
3. Using a large sauté pan, melt 4 tablespoons butter over medium heat
4. Add celery and onion and cook, stirring until vegetables are tender, about 5 minutes
5. Remove from the heat
6. Add parsley, crabmeat, bread crumbs and lemon juice
7. Season with salt and pepper
8. Divide crabmeat mixture evenly over fillets
9. Starting at the narrow end, roll each fillet jelly roll-style, secure with a toothpick
10.Place the rolls seam side down in the baking dish
11.Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika
12.Bake until fish flakes easily with a fork, about 18-20 minutes
13.Garnish with lemon wedges, serve immediately

Serves 6