1/4 c. fine chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
2 cloves garlic, minced
1/4 c. butter
1 c. bread crumbs (panko)
2 eggs, beaten
1/2 tsp. pepper
1 tbsp. parsley, chopped
1 (6 1/2 oz.) can crabmeat (lump)
8 flounder fillets
butter
8 tbsp. lemon juice

Simmer peppers, onions, celery and garlic in butter. Let cool a little and mix together with bread crumbs, eggs, pepper and parsley. Add crabmeat and mix in. Put 2 to 3 tablespoons stuffing in center of each fillet. Place a pat of butter on stuffing and sprinkle over with lemon juice. Lap ends of fillet over stuffing and secure with toothpick; sprinkle with paprika. Put in greased baking dish and bake at 325°F for 25 to 30 minutes.