1/4 c. chopped onion
1 tbsp. butter
1/4 c. mayonnaise
1 tbsp. cider vinegar or lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1 c. firm-textured bread crumbs, crust removed (3 slices)
2 hard cooked eggs, chopped
8 oz. fresh crab meat, flaked
(Can sub. 1 (7 1/2 oz.) can crab meat, drained & flaked)
4 flounder fillets (about 1 1/2 lb.)
1 tbsp. melted butter

In saucepan, cook onion in 1 tablespoon butter until tender but not brown. In bowl, blend together mayonnaise, vinegar, Worcestershire, mustard and salt. Stir in bread crumbs, onion and eggs. Fold in crab. Spread 1/3 to 1/2 cup filling on one side of each fillet. Roll up.

Place seam side down in 8 x 8 x 2 inch baking pan (recommend using an anti-stick spray first to facilitate removing cooked fish). Brush with melted butter. Bake in 375 degree oven for 30-35 minutes. Place under broiler and brown slightly.

Note for busy cooks: Crabmeat stuffing can be prepared ahead of time and frozen.