Baked Flounder And Crab Mornay

• 4 lbs flounder fillets
• 1/4 cup butter
• Crab Filling
• 1 cup crabmeat
• 2 tablespoons bacon fat
• 1 onion, chopped fine
• 1 shallot, chopped
• 2 garlic, gloves minced
• 2 tablespoons celery, chopped
• 2 tablespoons green peppers, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon thyme
• 1 tablespoon parsley, chopped
• 1 egg
• 3/4 cup breadcrumbs
• Mornay sauce
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 1/2 cup light cream
• 1/4 cup swiss cheese, grated

1. Butter a shallow casserole (1 1/2" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
2. Mornay Sauce:
3. Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.

flounder fillets, butter, filling, crabmeat, bacon fat, onion, shallot, garlic, celery, green peppers, salt, pepper, thyme, parsley, egg, breadcrumbs, sauce, butter, flour, chicken stock, light cream, swiss cheese

Taken from www.food.com/recipe/baked-flounder-and-crab-mornay-429277 (may not work)