Thaw the flounder fillets. Rinse and dry completely. Place fish on a parchment lined baking sheet. Sprinkle with salt and pepper. Coat each piece with some mayo. Then generously sprinkle with Meemaw's Magic Dry Rub (Old Bay would probably work too.)  If fillets are thin stack several on top of each other to make a thicker serving of fish. Set aside. 

Dice the onions and peppers and saute with a drizzle of Extra Virgin Olive Oil in a small pan until soft. Set aside to cool. Beat the egg in a mixing bowl. Add the 1/4 cup of mayo  and the crabmeat, Then stir in the cooled vegetable mixture. Gently mix in the dry seasoned bread stuffing and mix lightly to combine. If mixture is too dry add a little more mayo or a drizzle of Extra Virgin Olive oil. Mound the stuffing mixture on top of the fish fillets.

Bake in 350 degree oven for about 20 minutes or until fish flakes with a fork and stuffing is baked.