National Crab Stuffed Flounder Day

So today I'm taking an official "DIVA DAY" from work.  There are other boring reasons which you don't want to know the details about, but basically I'm home all by my lonesome today. Those of you who know me well, know that an empty house, a new recipe to try and The Eagles blaring on my Ipod are my favorite ingredients for a wonderful day in Lolly-ville. So what to serve with my Crab Stuffed Flounder? The expected baked potato and salad? Slaw? Some sort of rice? I think I'll go with some buttery, lemony fettuccine and maybe some asparagus? Details as the day progresses!

We both agree, this was very good. Here's the final version:

1 stick unsalted butter
1 rib celery, finely diced
1 small onion, finely diced
1/4 cup fresh parsley, minced
6 oz. jumbo lump crab meat, picked through for any shells
1/2 cup plain bread crumbs
1 T. lemon juice
coarse salt and freshly ground pepper
1/4 t. Old Bay Seasoning
6 flounder fillets (about 2 lbs.)
1/4 t. paprika
lemon wedges and zest

Heat oven to 400 degrees.  Spray a 9 x 13 baking dish. Using a large skillet, melt 4 T. of the butter over medium heat and saute the celery and onion until translucent (about 5 minutes). Remove from heat.

Stir in parsley, crab meat, bread crumbs and lemon juice. Season with salt and pepper, and Old Bay seasoning. Divide the crab meat mixture evenly over fillets. Beginning with the narrow end of the fillets, roll each fillet jelly roll style and secure with a toothpick.

Place the rolled fillets seam side down in the baking dish. Melt the remaining butter and drizzle over the fillets and sprinkle the tops with paprika. Bake until fish flakes easily with a fork, about 18 - 20 minutes. Zest lemon over top and garnish with lemon wedges. Serve immediately.