Crab-Stuffed Flounder

• 6 tablespoons butter divided
• 1 celery stalk finely chopped
• 1 onion small, finely chopped
• fresh parsley cup chopped
• 1 can crabmeat 4 1/4 oz drained, flaked
• 1 cup plain dry bread crumbs
• 1 tablespoon lemon juice
• 1 teaspoon ground red pepper
• 6 flounder fillets abt 2 lbs total
• 1 teaspoon paprika

1. Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
2. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and saute for 5 to 6 minutes, or until the celery and onion are tender. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper; spoon evenly over the fillets.
3. Starting from the small end, roll up each fillet jelly-roll style; place the rolls seam-side down in the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.
4. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.

butter, onion, parsley, bread crumbs, lemon juice, ground red pepper, total, paprika

Taken from www.yummly.com/recipe/Crab-Stuffed-Flounder-1652518 (may not work)