Had some really pretty flounder that I wanted to cook, and remembered I had some snow crab pieces in the freezer, so came up with this based on classic stuffed flounder. Of course, you can always use blue crab, but I think the snow crab adds a unique flavor!

• 4 6 oz flounder fillets
• 1 lb snow crab meat
• 3 tbsp mayo
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Cajun seasoning
• 1 tsp Everglades seasoning
• 1 tsp parsley
• 2 tsp sherry
• 1 beaten egg
• 1/2 cup breadcrumbs
• 1/2 tsp cayenne
• 1 tbsp melted butter
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• salt
• pepper
• 3 tbsp Parmesan cheese

Preheat oven to 350 degrees.

Combine crab meat and next 11 ingredients in a mixing bowl and mix well. Line a baking sheet with foil and lightly spray with cooking spray or grease with vegetable oil. Place flounder on baking sheet, brush with melted butter and sprinkle with salt and pepper. Spread 1/4 of crab mixture to each fillet, then bake 25 minutes, or until fish flakes easily with a fork.

While fish bakes, prepare the Parmesan sauce. In a medium sauce pan, melt butter over medium-low heat. Stir in flour, and cook stirring constantly for about 3 or 4 minutes, then slowly whisk in milk. Stir constantly until sauce is thickened and bubbly. Remove from heat, season with salt and pepper, and stir in Parmesan cheese.

Spoon sauce over flounder to serve. Great with steamed broccoli, carrots, and cauliflower.