Stuffed Whole Trout or Flounder

1/4 cup Olive oil
8 Whole trout or flounder, deboned
1/4 cup Parsley, chopped
1 1/2 tsp Hot Sauce
1/2 tsp Salt
2  Eggs + 3 yolks
3/4 cup Blue Plate Mayonnaise
1/2 cup Sour cream
1/4 cup Dijon mustard
2 Tbsp Cider vinegar
1 1/2 tsp Old Bay seasoning
10 ounce package Frozen Spinach
1 1/2 pounds Crab claw meat
10 Saltine crackers, crushed
1/2 cup Bread crumbs, course
1 Tbsp Dill, dry

Preheat oven to 375 degrees.

Thaw Spinach and dry very well.

Mix together parsley, hot sauce, salt, eggs, Blue Plate mayonnaise, sour cream, Dijon, vinegar, Old Bay, and spinach. Mix well until incorporated. Gently fold in crabmeat. Fold in crackers until just incorporated. Fill the cavity of each fish with stuffing. Rub the entire fish with the olive oil and place on an oiled baking sheet. Bake 16-18 minutes. Yield: eight servings