2 lbs. flounder fillets
1 lb. crab meat (preferably lump or backfin)
1 tsp. butter
1 c. chopped green pepper
1 c. mayonnaise
1/4 c. heavy cream
1 tsp. seafood seasoning (optional)

Handle crabmeat as little as possible to avoid breaking up large lumps.

Heat butter in small skillet. Add green pepper. Cook; stirring and shaking skillet until green pepper is crisp but slightly wilted. Set aside.

Empty mayonnaise in bowl. Beat cream until almost stiff. Gently fold into mayonnaise. Add seasoning, crabmeat and green pepper. Gently fold and stir until well blended.

Place large spoonful of crabmeat mixture onto individual flounder fillets; roll up and secure with wooden toothpick. Arrange on cookie sheet and bake at 350 degrees for 1/2 hour.