Crab Stuffed Flounder

500 g crab meat or surimi
680 g flounder fillets
2 tbsp melted butter
IMPERIAL SAUCE:--
½ cup Best Foods mayonnaise
1 large egg, lightly beaten
1 tsp fresh lemon juice
¼ tsp SIDS CRAZY LEMON
1 tsp sugar
1 tsp Italian parsley, finely chopped
1 tsp Old Bay seasoning
Old Bay, sprinkle on top of the flounder before baking

In a small bowl mix SIDS CRAZY LEMON, Old Bay seasoning and all the ingredients for the imperial sauce together until well blended.
Gently blend the sauce into the crab meat. (don’t add it all in, in case you don’t need quite that much sauce)
Place a small piece of flounder in the bottom of the baking dish, and place half of the crab imperial mixture on top of each fillet.
Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat. Preheat oven to 175°C.
Place a little water in the pan with the stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant) and a sprinkle of old bay. It's definitely worth the extra effort!
Place the baking dish in the oven for 20-25 minutes. It’s important not to let the flounder dry out, but you do want your crab imperial to be hot enough. (if you have a food thermometer check its internal temperature to make sure its at least 75°C)
Serve with your favourite side dish, sit back and enjoy!