Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Click for Video of Cooking Demonstration