3 slices bacon
Butter, melted
1 (6 oz.) pkg. Pepperidge Farm Stuffing Mix
1/4 c. finely chopped onion
2 tbsp. parsley
1 can crabmeat
8 flounder fillets
1 (7/8 oz.) pkg. bearnaise sauce mix

Cook bacon until crisp, drain; reserve drippings. Crumble, set aside. Measure drippings; add enough melted butter to equal 1/4 cup. Prepare stuffing mix using drippings instead of butter. Stir in bacon, onion and parsley. Wrap fillet around spoon of stuffing and roll up. Brush with additional butter. Bake 375 degrees for 30 minutes. Make sauce (bearnaise). Serve over fish.