| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
|
(1-lb) flounders |
|
|
Salt & pepper |
| 2 |
tb |
Butter |
| 1 |
c |
Fresh or frozen crabmeat |
| 2 |
tb |
Butter |
| 1 |
md |
Onion; chopped |
| 1 |
|
Green onion; chopped |
| 2 |
|
Cloves garlic; chopped fine |
| 2 |
tb |
Celery; chopped |
| 2 |
tb |
Bell pepper; chopped |
| 1 |
tb |
Salt; or to taste |
| 1/8 |
ts |
Black pepper |
| 1/8 |
ts |
Thyme |
| 1 |
ts |
Parsley; chopped |
| 1 |
|
Egg; slightly beaten |
| 3/4 |
c |
Bread crumbs |
INSTRUCTIONS
Season flounders with salt and pepper. Make a cut in the form of an "X"
on the top of each fish. Lift flesh of fish away from bones under "X".
Place stuffing in the "X". Melt margarine in baking pan.
Melt margarine in a skillet. Saut. onions until tender. Add the green
onions, garlic, celery, and bell pepper, onion; cook until tender over low
heat. Add the crabmeat and cook for 10 to 15 minutes. Remove from heat and
cool for 5 to 8 minutes. Add the bread crumbs, salt and pepper, thyme,
parsley and egg. Mix all together until well blended. Stuff into "X" cut on
top of flounder. Place stuffed flounders in baking pan and bake for 30
minutes in a 375 degree oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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