Name: Baked Flounder with Crab Stuffing
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

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

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.

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