Stuffed Flounder for Mama

• 1 tablespoon canola oil, plus more for the baking dish
• 1 onion, preferably Vidalia, finely chopped
• 1/2 stalk celery, very finely chopped
• 1 clove garlic, very finely chopped
• 1 cup fresh or panko (Japanese) breadcrumbs
• 2 large eggs, lightly beaten
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon sweet Hungarian paprika
• Pinch of cayenne pepper
• Coarse salt and freshly ground black pepper
• 1 pound jumbo lump or lump crabmeat, picked over for cartilage
• 4 to 6 (5-ounce) flounder, sole, or turbot fillets
• 4 to 6 tablespoons unsalted butter (optional)

1. Preheat the oven to 350F.
2. Brush a large baking dish with oil.
3. Heat the 1 tablespoon oil in a large skillet over medium heat.
4. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes.
5. Add the garlic and cook until fragrant, 45 to 60 seconds.
6. Remove from the heat and transfer the mixture to a large bowl to cool slightly.
7. Add the breadcrumbs, eggs, parsley, paprika, and cayenne.
8. Season with salt and pepper.
9. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
10. Season both sides of the fish fillets with salt and pepper.
11. Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness.
12. Top each fillet with a piece of butter.
13. Bake until the fish are cooked through, 15 to 20 minutes.
14. Serve immediately.

canola oil, onion, celery, clove garlic, breadcrumbs, eggs, flatleaf, sweet hungarian paprika, cayenne pepper, salt, lump, flounder, unsalted butter

Taken from www.epicurious.com/recipes/food/views/stuffed-flounder-for-mama-380363 (may not work)