In large saucepan, over medium-high heat, saute celery, green bell peppers 1/4 cup green onions 1/2 pound of crawfish tails and 1/4 cup crabmeat in olive oil until vegetables are tender.
Stir in bread crumbs and season with salt and pepper; set aside. Season filets with garlic powder and cayenne pepper.
Place 1/4 of the prepared seafood stuffing into each filet and roll up securing with toothpicks; repeat with remaining filets.
Place filets on the cookie sheet sprayed with non stick cooking spray and bake in a 375 degree oven for 30-35 minutes or until filets are done.
In saucepan over medium-high heat sauce remaining green onions crawfish and crab meat in butter until onions are clear. Reduce heat to medium-low and stir flour into saucepan. Slowly stir in cream whisking out any lumps of flour.
Stir soup base or bouillon in sauce pan and season with Creole seasoning; simmer stirring constantly, until thickened. Serve sauce poured over stuffed filets.