For the Flounder:
4 4-oz flounder filets
4 oz lump crab meat
1 TBS mayonnaise
2 tsp. sour crème
½ tsp. Dijon mustard
1 Tbsp chopped herbs: chive, tarragon, dill
Lemon juice, Worcester, Tabasco by taste
Salt and pepper to taste
1 TBS Japanese breadcrumbs
¼ cup white wine or fish stock

Mix all Ingredients, except flounder and white wine.
Fill flounder filets with mix; season with salt and pepper.
Spray ovenproof pan with nonstick spray, add wine or stock, and place flounder in preheated oven (450 degrees). Bake for 8 to 10 minutes or until cooked . Keep warm.

For Succotash:
2 cups yellow corn kernels blanched
12 fresh shrimp medium size
1 TBS red pepper diced
1 TBS tomatoes diced
1 TBS red onion diced
1 tsp. garlic minced
1 tsp. thyme and rosemary chopped
1 TBS olive oil
¼ cup white wine
¼ cup vegetable stock
Salt and pepper

In olive oil, sweat onions, peppers, and tomatoes until cooked. Add garlic; cook for 30 seconds.
Add corn and herbs, deglaze with wine and vegetable stock.
Bring to a boil, add shrimp and let simmer until cooked. Season with salt and pepper to taste.

For Sauce:
2 cups heavy cream
1 TBS butter unsalted
Chopped herbs: basil, thyme, rosemary
Salt and pepper

In a small pan bring cream to a simmer, and reduce to half. Slowly whisk in cold butter, add herbs and season to taste.

To Assemble Dish:
Spoon succotash on plate, top with flounder and drizzle sauce over fish.
Arrange Shrimp around Flounder.