| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 3 | up to | |
| 4 | Flounders, 1 lb each | |
| Salt to taste | ||
| 1 | lb | Butter |
| 1 | c | Crabmeat |
| 2 | T | Margarine |
| 1 | Onion, finely chopped | |
| 1 | Shallot, chopped | |
| 2 | Cloves garlic, minced | |
| 2 | T | Celery, chopped |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | T | Parsley, chopped |
| 1 | Egg | |
| 3/4 | c | Bread crumbs |
| 2 | T | Bell pepper, chopped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 720
Calories From Fat: 593
Total Fat: 67.4g
Cholesterol: 193.5mg
Sodium: 1700.6mg
Potassium: 486.5mg
Carbohydrates: 23.5g
Fiber: 3.2g
Sugar: 7.1g
Protein: 8.9g