DIRECTIONS
Preheat the oven to 350 F.
Crush the saltine crackers by putting them in a plastic bag and hitting them with a rolling pin. Pour the crackers into a bowl. Add ¼ teaspoon of paprika, ½ teaspoon of salt, and garlic powder, and stir with a fork. Add the Worcestershire sauce, egg, and mayonnaise, and stir.
Cut the lemon in half and juice one of the halves. Measure 1 teaspoon of juice and add to the cracker mixture. Combine with a fork. Cut the other lemon half into 4 wedges for serving.
Drain the crab meat and pick through it, removing any shell or cartilage. Add to the cracker mixture.
Melt the butter in the microwave. Brush about ½ of the melted butter on the inside of a 9x13-inch baking dish.
Season each side of the flounder evenly with the remaining salt. Spoon the crab mixture evenly on top of the flounder fillets. Roll and place in the baking dish seam-side down. Pour any remaining melted butter over the flounder. Sprinkle the top with paprika (optional, but makes it look pretty).
Bake for 20 to 25 minutes, until the interior temperature registers 140 F with a probe thermometer and the flounder flakes easily with a fork.
Serve with a squeeze of lemon.