Stone crab stuffed flounder and creamed spinach

This was a double-first for me.  I was disappointed in my flounder- absolutely should have brushed it with butter, so it turned out dryer than I like my fish.   The crab was amazing.

For the flounder:

-stone crab claws, shucked

-a good cheese, I used Merlot (for binding agent)

-fresh herbs (chives)

a dash of granulated garlic

Mix this stuff up, this is the filling

Flounder-

(I also want to add that my sister practiced her filet skills on my flounder so I got less than perfect filets.  it still works) 

wash, dry really well and pound a bit to get flat

BRUSH BOTH SIDES WITH BUTTER - this is what I missed and it needed it

lightly sprinkle with Old Bay blackened seasoning 

Add crab stuffing on one end and roll flounder

top with left over crab stuffing

Bake (I didn't time it, just watched it.  only bake until flounder is flakey)

Creamed Spinach-

Cook spinach and drain well

make roux, add 3/4 cup milk

add granulated garlic, salt, cracked pepper to taste

grate in fine cheese (again I used merlot)

cook until thick

spoon into spinach, until desired consistency

grate cheese on top and cook until cheese is melted.