*Crab Stuffed Flounder w/ Shrimp Sauce

I had this dish in a restaurant when I lived in Connecticut. This is the recipe I came up with trying to duplicate it. It is absolutely delicious; the flounder is light and flaky, covered with a creamy shrimp sauce.

Baked stuffed fish may be made with any thin fish fillets. Sole and flounder are excellent choices, and tilapia can work as well. I favor flounder in this recipe because this is what the restaurant used.

6 flounder fillets, washed and dried
Crab Stuffing (recipe makes enough for 8 - 10 fillets)
lemon juice and butter, for baking
Shrimp Cream Sauce (see note below for a less expensive, easier shrimp sauce to make)
toothpicks

Get the shrimp stock started and cook down the wine and shallots for the Shrimp Cream Sauce (see recipe). Then, make the Crab Stuffing.

Lay the flounder fillets out on a board and spread the crab mixture over top. Roll from one of the ends of the fillets and secure with a toothpick.

Place in a baking pan, sprinkle with a little lemon juice and dot with butter.

Bake in a 350° oven for 20 - 30 minutes, just until the fish is white.

While the fish is baking, finish the shrimp sauce and keep warm on the stovetop.

To serve, place a stuffed flounder fillet on a plate and pour hot shrimp sauce over top.

Good served with lemon rice or rice pilaf and steamed fresh broccoli, asparagus, or pea pods. Any vegetable that goes well with lemon works.

Note: A lighter and less expensive version of the Shrimp Cream Sauce can be made by making a medium white sauce, using shrimp stock in place of some of the milk and adding shrimp. I like the Shrimp Cream Sauce better for this recipe.