I have to say I dislike that recipe-cheese and fish and cream just do
not go together imo. However I clicked on the link below that for
Emeril's idea of stuffed flounder (recipe below) and thought it looked
good.
I buy from Sam's Club "Treasures of the Sea" frozen, lightly breaded,
flounder fillets. They are very thin fillets, the breading/seasoning is
perfect, and I can actually pop 3 of them into my toaster oven for
20minutes for an ultra quick easy prep.

I had never thought of letting them thaw then lining them with a filling
and rolling them up but it sounds good. I am more likely to place a
filling between two fillets in a stack presentation since I am not sure
how well such thin fillets will roll up.

I edited this (which is hard to do with a webtv lol) and my editing
would probably not be to Emeril's liking but I hate their website it
needs a good editor.

Ingredients

Four 6-8oz skinned deboned flounder fillets

2 1/2 Tbsp butter plus 3 Tbsp butter

1/2 pound crabmeat

1/4 cup minced yellow onion

2 Tbsp minced celery

2 Tbsp minced bell pepper

1 Tbsp minced parsley

1 1/2 tsp minced garlic

2 Tbsp mayonnaise

1 egg, lightly beaten

4 tsp lemon juice

1 lemon, thinly sliced

1/2 tsp Worcestershire

3/4 tsp hot sauce

3/4 cup crushed Ritz crackers

creole seasoning (Emeril's Essence)
salt
black pepper

Preheat oven 350 degrees F.

Place crabmeat in large bowl and season with 1 tsp creole seasoning.
Cover and refrigerate.

In a medium skillet, melt 2 1/2 Tbsp butter over medium-high heat.

Add onion, celery, and bell pepper and cook, stirring, until softened,
about 4 minutes.

Add parsley and garlic, and cook, stirring, for 1 minute. Remove from
heat and let cool.

Add the cooled mixture to the crabmeat and toss gently to combine.

Add the mayonnaise, beaten egg, lemon juice, Worcestershire, and hot
sauce, and stir gently.

Add 1/2 cup of the crushed Ritz, 1/4 tsp salt, 1/4 tsp pepper. Stir
gently, being careful not to break up the crabmeat.

Now, season each fish fillet with creole seasoning and salt and place on
a work surface.

Divide the crabmeat filling evenly among the centers of the fish fillets
and roll the fillets up to encase the filling. Secure with toothpick, if
necessary.

Place the fillets, seam side down, in a buttered shallow baking dish and
top with thin slices of lemon.

Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the
tops of the fillets. Drizzle with 3 Tbsp of melted butter.

Bake until lightly golden and cooked through, about 20 minutes. Garnish
as desired with parsley and lemon wedges.