Krabbfylld flundra

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1. 1
   Preheat oven to 375°F
2. 2
   In a medium bowl, combine crab meat, zucchini, corn, basil, chives, lemon zest from 1 lemon, ½ teaspoon of salt, egg and breadcrumb; reserve.
3. 3
   Prepare a baking dish: Add the juice of 1 lemon, wine & butter; set aside. Slice the remaining lemon into wedges.
4. 4
   Lay filets on a cutting board & sprinkle with remaining ½ teaspoon salt. Flip so the inside of the filet is facing upwards.
5. 5
   Spoon ¼ cup crab stuffing to the bottom of each filet and roll.
6. 6
   Place the stuffed filets in the baking dish seam side down. Top each roll packed like a crab cake with the remaining crab filling.
7. 7
   Bake, 20 minutes. Raise temperature to 425°F and cook for an additional 5 minutes until the top of the crab begins to crisp. Serve with lemon wedges.