Plymoutheans have eaten from the sea for 13 generations. When a seafood recipe finds its way into the local gastronomy, it isn't due to lack of competition!
Preheat oven to 400 degrees F. Grease a 9x13-inch cooking dish.
Finely chop 1 celery stalk, 1 small onion, and 1/4 C fresh parsley and put in a bowl.
Drain one 4 1/2-oz can Flaked Crabmeat and break up in a mixing bowl. Sprinkle with 1 T Lemon Juice.
Add 1/2 C dry Plain Bread Crumbs, and 1/8 t Ground Red Pepper to the crab mixture and mix well.
Lay out 6 Flounder Fillets (about 2 pounds total) on a sheet of wax paper.
In a large skillet, melt 4T Butter over medium-high heat.
Add the chopped celery, onion, and parsley and saute 5-6 minutes until the celery and onion are tender.
Remove celery-onion mixture from heat and add to crabmeat-breadcrumb mixture. Toss lightly until well-combined.
Spoon even portions of crab-crumb filling mixture over each fillet.
Starting from the small end of the fillet, roll the fillet up jelly-roll style. Secure with a toothpick and transfer to baking dish, seam-side down.
Melt 2 T Butter and drizzle over rolled fillets. Sprinkle with a dash of Paprika and bake 20-25 minutes, or until fish flakes easily with a fork.