Baked flounder with crab stuffing

Yield: 6 Servings

Measure Ingredient
3 -(up to)
4 larges Flounders; 1 lb each
Salt to taste
1 pounds Butter
1 cup Crabmeat
2 tablespoons Margarine
1 medium Onion; finely chopped
1 Shallot; chopped
2 Cloves garlic; minced
2 tablespoons Celery; chopped
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Parsley; chopped
1 Egg
¾ cup Bread crumbs
2 tablespoons Bell pepper; chopped

STUFFING

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, .

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