6 (1 lb.) flounders
1 lb. crab meat
2 beaten eggs
2 slices bread (trim crust and dice)
1 tbsp. wet mustard
To taste: Parsley, salt and pepper, Worcestershire sauce, paprika

Place skin side of flounder down. Butterfly slice the thick (meaty) side of flounder. Mix crab meat, diced bread, and parsley together. Add beaten eggs, mustard, salt, pepper and Worcestershire sauce. Fold over lightly. Add the equivalent of one crab cake to each flounder. Baste with melted butter and sprinkle with paprika. Bake at 350 degrees for 30-40 minutes.