Crab Imperial stuffed Flounder

• 2 lb flounder filets
• 3/4 cup mayo
• 1/4 cup softened cream cheese
• 2 eggs whipped
• 1 1/2 tsp fresh lemon juice
• 2 tsp sugar
• 3 tsp Cooking with Greens Spicy Seafood Blend
• 4 tbsp melted butter
• 1 lb lumb crabmeat
• 3/4 cup panko breadcrumbs
• 3/4 cup shredded parmigiano cheese
• a few small 6oz Ramekins

Preheat oven to 350 degrees. Place crabmeat in a small bowl. In a second bowl, mix sugar, eggs, mayo, cream cheese, and  2 tsp of CWG Seafood blend. Gently add wet micture into bowl with crabmeat (you may not need all of the wet mixture). Season flounder with remaining Seafood blend. Cut filets in half long way. Place halved filets inside ramekin around the edges. Use 3 pieces if necessary. Fill Center with crab mixture. Place ramekins on a baking sheet and  bake for 25 to 30 minutes. Remove from oven and top with shredded Parmegiano cheese and Panko bread crumbs. Place back in broiler until top is browned. Serve hot with crusty bread.