Place bread in a small bowl; add water to cover. Set aside.
Sauté onion, celery, green pepper, and garlic in butter in a large skillet; add crab meat, parsley, pimiento, hot sauce, salt, and pepper, stirring well. Drain bread; squeeze any excess water from bread slices. Add bread to crab meat mixture, stirring until well blended. Cover and simmer over low heat 10 minutes, stirring once.
Place 3 fillets on a rack in a large broiler pan; spoon one-third of stuffing mixture evenly over each fillet. Top with remaining fillets, and secure with wooden picks. Broil 6 inches from heating element 7 minutes on each side or until fish flakes easily when tested with a fork. Baste frequently with basting sauce while broiling. Transfer stuffed flounder to a serving platter, and serve immediately.
Oxmoor House Homestyle Recipes