Crab Stuffed Flounder
Preheat Oven to 350 degrees F.
3/4 cup minced celery
Saute' vegetables in butter and garlic until tender. Add flour and cook one minute, stirring constantly. Add milk and wine and stir till thickened. Remove from heat and add crabmeat, breadcrumbs and salt and pepper. Place half the fillets in large shallow baking pan, spoon about 1 cup of crabmeat stuffing on each fillet. Cut remaining fillets in half lengthwise, place a fillet half on either side of stuffed fillets, pressing gently into stuffing mixture. Top each with mornay sauce and sprinkle with paprika. Bake for 15-20 minutes.
<em>Mornay Sauce</em>: Melt butter, add flour cook one minute, stirring constantly. Add fish stock and or milk slowly, cooking and stirring until thickened. Add cayenne and cheeses. Stir to blend.