Baked flounder with crab stuffing
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .