By request from Nancy. I figured out how to do this by watching the guys on the line at Red Lobster back in 1981. 4 flounder fillets, about 1-1/2 lbs. of like size 1/4 c. minced onion 1/4 c. minced celery 2 cloves garlic, minced 1-1/2 Tbs. mayonnaise dash Tabasco sauce dash cayenne pepper dash salt 4 Tbs. butter 1/2 c. dried breadcrumbs 1/4 tsp. dry mustard 1 Tbs. lemon juice 6 oz. flaked crabmeat 2 oz. diced shrimp (or use canned baby shrimp) 2-3 Tbs. melted butter Sweet ground paprika for colour 1/2 c. milk vegetable cooking spray Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter until translucent. Transfer to a mixing bowl and combine with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make stuffing.Spray a 13X9 inch baking dish with vegetable cooking spray. Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto the center of the fillets, mounding it up in the center. Split the remaining fillets in half lengthwise. Wrap each of the two halves around the stuffing on top of the stuffed fillet, covering the sides but leaving the stuffing visible in the center. Secure overlapping ends with toothpicks if needed. Brush all over with melted butter. Sprinkle with paprika. Pour the milk around thefish (this keeps the fish moist during baking).Bake for 20-25 minutes until fish flakes easily with a fork, brushing with melted butter about halfway through cooking. Serves 2.