Preheat oven to 300 degrees. Brush olive oil or butter on both sides of Flounder Fillets. Take a small scoop (approximately 1-3 ounces) of crab stuffing and wrap the flounder fillet around the crab mixture to where it resembles a small pillar as shown in the picture above. Place on shallow baking dish and set aside.
Although you can make Hollandaise on the stove top (usually in a double boiler) it is extremely difficult to keep your yolks from scrambling overheat and clumping up. It is much easier with a food processor or blender. First heat up butter in the microwave until it becomes completely liquid. Add egg yolks to food processor and put on a low setting until they are completely blended. Very slowly (a few spoonful’s at a time) add the butter and lemon juice to the mixer allowing the sauce to become thick and creamy. During this time add cayenne, Tabasco, Kosher Salt, and Black Pepper. Sauce should come out smooth and creamy.
Spoon Hollandaise Sauce over rolled up flounder bundles, making sure each bundle is completely covered on the top. Reserve excess sauce. Add a bit of wine to the bottom of the baking dish to add moisture for steaming and bake in the oven for approximately 15 minutes. Sauce on top of stuffed flounder should be browned. Serve with a small amount of excess Hollandaise sauce for dipping.