4 med. flat flounder fillets
1/2 lb. fresh crabmeat
15-20 oz. Mascarpone cheese or light cream cheese
1/4 c. dry white wine
Dash of nutmeg

In a bowl, mix crabmeat and cheese. Add white wine, a little at a time. (Be careful not to make mixture too moist.) Preheat oven to 375 degrees. Place 2 tablespoons crab mixture on each fillet and roll (do not let crabmeat fall out) and seal with toothpicks. Repeat with remaining fillets. Place fillets in casserole and cover with heavy cream. Bake for 20 minutes or until flaky. Sprinkle with nutmeg and serve.