• 8 tablespoons butter
• 3/4 cup celery, minced
• 1/2 cup onion, minced
• 1/4 cup green pepper, chopped
• 1/4 cup shallots, minced
• 1 clove garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 tablespoon all purpose flour

• 1/2 cup milk, warmed
• 1/2 dry white wine, room temperature
• 8 ounces crab meat
• 1 1/4 cup plain bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 flounder fillets

Heat butter in large sauté pan over medium heat. Add celery, onion, green pepper and shallots and sauté until softened, about 5 minutes. Add garlic and parsley and stir 1 more minute. Add flour and cook 1 minute, stirring constantly. Gradually add milk and wine. Cook over medium heat until thick. Remove from heat and stir in crab meat, bread crumbs and salt and pepper. Allow to cool slightly before stuffing flounder. Place each fillet in a baking dish and divide stuffing among fillets. Bake for 25 minutes at 350°. Prepare Mornay sauce.

Mornay Sauce

• 4 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 2 cups milk, warmed
• 1 tablespoon heavy cream

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 egg yolks
• 1/4 Swiss cheese, grated

Melt butter in a heavy saucepan and stir in flour. Stir constantly 2 minutes but do not color the roux more than a buttery yellow. Remove from heat and add milk, cream, salt and pepper and egg yolks. Place back over medium heat, and cook, stirring constantly until thickened, about 5-10 minutes. Remove from heat and let cool slightly, about 3 minutes. When slightly cooled, slowly stir in Swiss cheese, mixing constantly to melt the cheese. Serve over stuffed flounder on individual plates.