You can source delicious fish, crab, shrimp, and oysters from
Louisiana Direct Seafood. I like crabmeat in this stuffing recipe, but crawfish, shrimp, or oysters would be delicious, as well. I use white lump crabmeat, but claw meat will work. Add only enough breadcrumbs to combine the mixture, but remain moist. A light sauce is essential with this delicate dish; I wouldn’t suggest a heavy cream sauce. If you do not have access to saffron, leave it out of the recipe and make a simple lemon velouté sauce. Watch your flounder cook; the timing for doneness will vary with the thickness of your fillets. If your flounder fillets are large, use two spatulas to move them around carefully.