Baked Flounder with Shrimp-and-Crab Stuffing

1-1/2 cups soft bread crumbs (I used a little
more than half.)
1/4 cup butter or margarine
2 tablespoons butter or margarine
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
8 ounces fresh or frozen shrimp, cooked,
shelled, and coarsely chopped
6 to 8 ounces fresh crab meat or frozen crab
meat, thawed
2 tablespoons snipped parsley
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
2 1- to 1-1/4 pound dressed flounder (with
head and tail)
2 tablespoons butter or margarine, melted
Lime slices (optional)
Green onion (optional)

Directions
1. In a 10-inch skillet cook bread crumbs in
the butter or margarine over medium heat
until golden brown and crisp. Remove crumbs
to mixing bowl.
2. In the same skillet melt butter or
margarine. Add green onions, celery, green
pepper, and garlic. Cook over medium heat
until vegetables are tender. Add vegetables
to bread crumbs.

3. Stir chopped shrimp, crab meat, parsley,
salt, red pepper, and black pepper into bread
mixture.

4. Rinse fish and pat dry. To cut a pocket,
place flounder on a board, dark side up.
Make a slit in the center of fish, cutting
lengthwise along backbone. Cut a pocket on
both sides of first cut.

5. Stuff fish loosely with bread mixture.
Place fish in a greased 15-1/2 x 10-1/2 x
2-inch baking dish. Brush fish with butter.
Bake in a 400 degree F oven about 20
minutes or until fish flakes easily with a fork.
Transfer fish to a serving platter. Garnish
the cooked fish with lime slices and green
onion, if desired.

Makes 4 servings.

Tip: To serve stuffed flounder, cut crosswise
across the top of the fish and stuffing to the
backbone. Then, holding the knife
horizontally, cut around outside edge of fish.
With a spatula, lift off the meat and
stuffing. To remove backbone, slide a knife
under backbone, starting at tail, and lift if
away from fish. Use a fork to help lift bone.
Cut fish into serving-size pieces and serve
with stuffing.

Nutritional facts per serving
calories: 470
total fat: 28g
saturated fat: 16g
cholesterol: 285mg
sodium: 889mg
carbohydrate: 12g
fiber: 1g
protein: 43g
vitamin C: 43%
calcium: 12%
iron: 18%