Ingredients

• 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

Instructions

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