Recipe - Baked Flounder With Crab Stuffing

3 (up to)
4 lg Flounders; 1 pound each
Salt to taste
1 pound Butter

STUFFING
1 cup Crabmeat
2 tablespoon Margarine
1 md Onion; finely chopped
1 Shallot; chopped
2 Cloves garlic; minced
2 tablespoon Celery; chopped
1 teaspoon Salt
One half teaspoon Pepper
1 tablespoon Parsley; chopped
1 Egg
Three fourths cup Bread crumbs
2 tablespoon Bell pepper; chopped

Make stuffing by sauteing onion, shallot, garlic, celery and bell pepper in
margarine. When tender, add crabmeat, bread crumbs and seasoning. Bind
together with egg. Make a slit across the back of each fish. Generously
fill the slits with stuffing. Melt butter in pan; lay fish in pan being
careful not to overlap. Place dark side of fish up. Bake at 375 degrees
covered for about
30 minutes.

TOBY'S LITTLE LODGE

OPELOUSAS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.