8 to 10 slices flounder fillets
1 stick butter
1 lg. onion, chopped fine
1/2 green pepper, chopped fine
1 tsp. garlic powder
1 tsp. black pepper
1 (8 oz.) bag cornbread stuffing
2 (7 oz.) cans shrimp
1 (7 oz.) can crabmeat, flaked
1 egg, beaten
Boiling water
1 (10 oz.) can cream of shrimp soup
Butter for fish
1/2 c. white wine

Melt butter and saute onion and green pepper. Add garlic powder, pepper and mix. With low flame add stuffing (3/4 of bag) shrimp, crabmeat and egg. Mix in enough water to moisten (1/2 cup). Cover fish with thin slices of butter. Put stuffing on top of fish and roll like a jelly roll (no toothpick). Butter 9 x 13 inch dish and place rolled fish in it.

In separate bowl, mix soup with wine. Pour over fish. Bake at 350 degrees for about 25 to 30 minutes until fish flakes.