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.
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