| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 3 | -(up to) | |
| 4 | lg | Flounders; 1 lb each |
| Salt to taste | ||
| 1 | lb | Butter |
| 1 | c | Crabmeat |
| 2 | tb | Margarine |
| 1 | md | Onion; finely chopped |
| 1 | Shallot; chopped | |
| 2 | Cloves garlic; minced | |
| 2 | tb | Celery; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Parsley; chopped |
| 1 | Egg | |
| 3/4 | c | Bread crumbs |
| 2 | tb | Bell pepper; chopped |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”