Crab Stuffed Flounder with Lemon Caper Sauce - VeryVera

Ingredients

• 8 pieces white bread
• 1 celery rib, chopped
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1/4 c olive oil
• 1/2 lb fresh lump crabmeat, drained
• 1/2 c grated Parmesan cheese
• 1 plum tomato, chopped
• 1 large egg, lightly beaten
• 2 tbsp. fresh lemon juice
• 1 tbsp. chopped fresh parsley, plus more for garnish
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 6 (4 oz) flounder fillets
• 1/3 c butter, melted
• 1/2 tsp. Tony Chachere’s creole seasoning
• lemon caper sauce
• lemon wedges, for garnish
• 3 tbsp. salted butter
• 3 cloves garlic, minced
• 1 large shallot, minced
• 2 tbsp. extra virgin olive oil
• 3 tbsp. all-purpose flour
• 1/2 c dry white wine
• 1 1/4 c chicken broth
• 2 tbsp. capers drained
• 1/4 tsp. freshly ground pepper