Crab Stuffed Flounder Fillets

• 4 flounder fillets
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 cups crab stuffing
• 1/2 cup white wine
• 1/4 cup water
• Crab stuffing
• 1 cup crab meat, cleaned
• 2 tablespoons minced red pepper
• 2 tablespoons minced green onions
• 2 tablespoons celery
• 1/4 cup butter or margarine
• 1 1/2 cups soft white bread cubes
• 1 tablespoon lemon juice
• 1 1/4 cups Chardonnay or other dry white wine
• 1/3 cup chopped shallots
• 3/4 cup whipping cream

1. Lay fillets flat, more attractive side down, and sprinkle with salt and pepper.
2. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks.
3. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven.
4. Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm.
5. Strain cooking liquid and reserve.
6. Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes.
7. Add bread cubes and stir-fry until lightly browned.
8. Off heat, add lemon juice and toss lightly to mix.
9. Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes.
10. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes.
11. Season to taste with salt and pepper.

flounder fillets, salt, white pepper, crab stuffing, white wine, water, stuffing, crab meat, red pepper, green onions, celery, butter, soft white bread, lemon juice, white wine, shallots, whipping cream

Taken from www.foodnetwork.com/recipes/crab-stuffed-flounder-fillets.html (may not work)