Stuffed flounder dnsr31a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Flounders, small |
| ½ | cup | Green onions, chopped |
| ¼ | cup | Celery, diced |
| 1 | each | Garlic clove, minced |
| 1 | can | Shrimp, small, drained |
| 1 | can | Crabmeat, lump with liquid |
| ½ | cup | Breadcrumbs |
| 1 | x | Salt and pepper to taste |
| 1 | x | Oil to moisten |
| 1 | x | Lemon juice |
| 1 | x | Paprika |
Directions
Prepare flounder by making slit along backbone on dark side of fish; then cut a pocket by sliding knife along ribs on both sides of backbone. Mix green onions, celery, garlic, shrimp, crabmeat, breadcrumbs, and slat and pepper to taste. Add enough oil to moisten and stuff ¼ of mixture into each flounder. Sprinkle with lemon juice. Place flounders individually in aluminum foil, slit side up. Rub skin with paprika, salt, and pepper. Wrap securely and bake at 350 degrees for 45 minutes; open foil and brown 15 minutes longer. Serve with lemon butter sauce. From "Pirate's Pantry" formatted by Mary Dishongh Bowles.