This is one of my family's favsalso works good with sheep, and drum fillets
four large fillets(works better with large fillets)
four high quality crab cakes, frozen or homemade
pound of peeled veined shrimp
cup melted butter or margarine(little more, little less)
4 tablespoons of lemon juice
Zataran's Creole seasoning
Take a cookie sheet, or other pan, and layer with aluminum foil. Take the rinsed flounder fillets, and lay out on the foil skin down. Baste lightly with butter, just enough for the Creole season to stick. Sprinkle with creole, more or less for taste. My family likes a lot. Take a crab cake and place on the large end of the fillet. Surround the crab cake with two or three shrimp, depending on the size of the shrimp. Sprinkle shrimp lightly with creole. Fold small end of fillet to top, (tail end to head end) and stick in place with toothpick. Baste top of fillet with butter, and sprinkle creole to taste. Splash with lemon juice. Cover with foil. Bake in oven at 350 degrees for 10-15 or so minutes, depending on size of fillets. I uncover the fillets for a few minutes when they are through to brown a little. Serves 4