Crab Stuffed Flounder

¾ cup minced celery
½ cup minced onion
½ cup minced fresh parsley
¼ cup minced shallots
¼ cup minced green pepper
1 clove garlic, minced
½ cup butter or margarine, melted
1 Tablespoon all purpose flour
½ cup milk
½ cup dry white wine
½ pound fresh lump crabmeat
1¼ cups seasoned dry breadcrumbs
¼ teaspoon salt
Dash pepper
6 (8-ounce) flounder fillets, cut in half crosswise
Paprika

Preheat oven to 425º F.

Sauté celery, onion, parsley, shallots, green pepper and garlic in butter in a large skillet over medium heat; cook until vegetables are tender, about 5 minutes. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in crabmeat, breadcrumbs, salt and pepper.

Place 6 fillet halves in a greased 9x13-inch baking dish; spoon about ½ cup crabmeat stuffing on each fillet. Cut remaining fillet halves in half lengthwise; place fillet fourth on each side of stuffed fillets, pressing gently into stuffing mixture. Top each portion with Mornay Sauce; sprinkle with paprika. Bake at 425º for 15 to 20 minutes or until fish flakes easily when tested with a fork. Top with Mornay Sauce and serve immediately. Yield: 6 servings.

Mornay Sauce:
¼ cup butter or margarine
¼ cup all purpose flour
2 cups milk
¾ teaspoon salt
1/8 teaspoon freshly ground pepper
2 egg yolks
1 Tablespoon whipping cream
¼ cup (1-ounce) shredded Swiss cheese

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Beat egg yolks until thick and lemon colored. Stir in whipping cream. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture and cook over medium heat; stirring constantly until thickened. Add cheese; stir until melted. Yield: 2¼ cups.