Must be made ahead of time:

STUFFING:

1/2 med. onion, finely chopped
3/4 c. butter
1 egg, well beaten
1 tbsp. water
1 tsp. chopped parsley
3 tbsp. sherry
Salt and pepper to taste
1 1/2 c. shrimp, cooked and cleaned and cut into bite size pieces
1 1/2 c. white lump crabmeat
Toasted bread crumbs

ASSEMBLY:

6 fresh flounder fillets
Stuffing
2 tbsp. paprika
Butter for greasing baking dish
2 tsp. lemon juice
1/2 c. butter, melted

To make stuffing: Saute onions in butter until just transparent. Remove from heat and cool to lukewarm. Add next 5 ingredients and stir thoroughly. Add shrimp and crabmeat and toss gently. Add toasted bread crumbs to make a dressing consistency.

Spread stuffing on 1/2 of each fillet and fold over, fastening with metal skewers. Cover with paprika. Wrap immediately in freezer paper and then waxed paper, tying the ends tightly with string.