| Extra Virgin Olive Oil | 1 tablespoon | |
| Bacon | 2 | |
| Onion | 1 | |
| Shallot | 1 | |
| Garlic | 2 cloves | |
| Red Bell Pepper | 1/4 | |
| Celery w/ Greens | 1 rib | |
| Salt & Pepper | To taste | |
| Thyme | 1/2 teaspoon | |
| Fresh Parsley | 3 tablespoons | |
| Crabmeat | 6 ounces | |
| Butter | 4 tablespoons (1/2 stick) | |
| Flounder Fillets | 4 | |
| Lemon | 1 | |
| Bread Crumbs | 1/2 cup | |
| Paprika | To garnish |
Preheat oven to 400 degrees F.
Heat a medium-sized skillet over medium heat.
Cook bacon for 3 minutes until it begins to crisp.
Add olive oil and 2 tablespoons of parsley, the onion, shallot, garlic, bell pepper, celery, salt, pepper, and thyme.
Cook for 2 minutes, add in crabmeat and then remove from heat.
Heat a 2nd skillet over medium heat. Melt butter.
Season flounder with flour, salt, lemon.
Turn fish in melted butter and set on a shallow baking / sheet pan.
Add bread crumbs to melted butter and cook until brown.
Combine crab and vegetable mixture with bread crumbs.
Mound stuffing on half of each flounder fillet and fold fillets over to wrap and seal the stuffing.
Bake until fish is opaque, around 18-20 minutes.
Serve with lemon wedges, the 1 tablespoon of remaining parsley, and a sprinkle of paprika.
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