Approximately 1 lb. flounder (4 nice pieces)
1/2 bag fresh spinach
1 can crab legs or fresh crabmeat
1/2 stick cheddar cheese (4 oz.)
Garlic salt
Pepper
Paprika
Oregano
Butter

Preheat oven to 375 degrees. Drain crabmeat, rinse with water and squeeze 1/2 lemon on top. Clean, de-stem and slightly chop spinach. Grate the cheese, then melt 1-2 tablespoons butter in saute pan. Add spinach and cook until melted. Season to taste with garlic, pepper and oregano. Add crabmeat and cook until heated thoroughly. Let mixture cool slightly and then add grated cheese. Stir enough to be able to mold mixture when needed. Set aside.

Take cookie sheet or other flat pan with sides. Place 2-3 tablespoons butter on pan and allow to melt in oven. Pull out pan and rub both sides of flounder in butter. Line up flounder next to each other, skin side up in pan. Divide spinach mixture into four mounds and place mound in middle of each flounder. Wrap both ends of flounder up to fit snugly around stuffing then turn the whole thing upside down so that the ends are on the baking sheet. Place dabs of butter and sprinkle paprika on top of each piece. Bake at 375 degrees for approximately 20 minutes. Check at 15 minutes. Fish is done when it is white and flakes easily when pried with a fork.