Recipe: Jill's Stuffed Flounder (using dry breadcrumbs)

Jill's Stuffed Flounder
Rec.food.cooking/Jill McQuown (2000)
Serves 2 generously (or use 8 smaller fillets of equal size to make 4 smaller "company" portions)

here's my recipe for stuffed flounder. I don't see why you couldn't substitute minced shrimp (or "baby salad shrimp") for the crabmeat, then halve the breadcrumbs and add shredded Jack cheese. The recipe itself, which, BTW, I made up after tasting a particular crab-stuffed flounder in a restaurant, is quite delicious!

4 flounder fillets, about 1-1/2 lbs, of like size
3 tbsp. onion, minced
1 clove garlic, minced
1 1/2 tbsp. mayonnaise
1/4 tsp. Tabasco sauce
dash cayenne pepper
dash salt
4 tbsp. butter
1/2 cup dried breadcrumbs
1/4 tsp. dry mustard
1 tbsp. lemon juice
6 oz. flaked crabmeat
3 tbsp. melted butter
paprika
1/2 cup water or milk
vegetable cooking spray

Preheat oven to 350 degrees. In small skillet, saute onion and garlic in 4 Tbsp. butter until transparent. Blend with breadcrumbs, mayonnaise and dry mustard in medium mixing bowl. Add crabmeat, Tabasco, cayenne, salt, pepper and lemon juice. Blend well to make the stuffing.

Spray a 13X9-inch baking dish with cooking spray. Place 2 fillets in baking dish. Spoon crabmeat stuffing onto center of fillets. Sprinkle very lightly with paprika. Split the remaining 2 fillets in half lengthwise. Wrap each two halves around stuffed fillet, covering the sides but leaving stuffing visible in the center. Secure overlapping ends of "cover" with toothpicks if needed. Brush all over the top with melted butter. Sprinkle with more paprika for color. Bake for 20 minutes, brushing with butter once during baking, until fish is tender and center is lightly browned. Let stand about 10 minutes before transferring carefully to serving plates using a wide spatula.