• Wash hands with soap and water for 20 seconds.
• Preheat oven to 350°F.
• Combine all ingredients for the crab filling, except for the egg, and stir well to combine.
• Add the egg and fully incorporate it into the mixture.
• Season the flounder on both sides, as desired.
• Stuff approximately 1/4 of crab filling into the center of the flounder filet.
• Roll flounder with the crab mixture in it. Alternatively, the filling can be placed on the flat fillets and not be rolled up.
• Wash the counter and utensils that touched the raw fish. Wash hands with soap and water after handling raw fish.
• Bake the fish for 20-30 minutes until it reaches an internal temperature of at least 145°F on a food thermometer. Do not overcook the fish.
• While the fish is baking, prepare the garlic cream sauce.
• Turn on the oven broiler, and broil for 4–5 minutes on high or until browned.
• Remove the flounder from the oven. 

For the Garlic Cream Sauce:

• Saute the garlic in 1 Tablespoon of olive oil in a hot pan.
• Add the whipping cream and broth. Combine well.
• Add 3 – 5 Tablespoons of flour, depending on how thick you want the sauce.
• Continuously whisk until sauce begins to thicken, about 10 – 15 minutes. Set aside.
• Cover fish with garlic cream sauce and enjoy!