3/4 c. minced celery
1/2 c. minced onion
1/2 c. minced parsley
1/4 c. minced shallots
1/4 c. minced green pepper
1 clove garlic, minced
1/2 c. butter
1 tbsp. plain flour
1/2 c. milk
1/2 lb. fresh lump crab meat
1 1/4 c. dry bread crumbs
1/4 tsp. salt
Dash of pepper
6 (8 oz.) flounder fillets, cut in half crosswise
Paprika

Saute celery, onion, parsley, shallots, peppers, and garlic in butter in large skillet over medium heat. Cook until vegetables are tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until mixture is slightly thickened. Remove from heat. Stir in crab meat, bread crumbs, salt, and pepper. Place fillet halves in a greased baking pan. Spoon about 1/2 cup crab meat stuffing on each fillet. Cut remaining fillet halves in half lengthwise. Place a fillet fourth on each side of stuffed fillets, pressing gently into stuffing mixture. Top each portion with Mornay sauce (recipe given) and sprinkle with paprika. Bake at 425 degrees for 15-20 minutes or until fish flakes easily when tested with a fork. Serves 6.