Stuffed Flounder

• 4 large flounder, cleaned (skin left on)
• 1/2 c. butter, divided
• 3/4 c. minced onion
• 1/4 c. chopped green onion
• 2 celery ribs, chopped fine
• 1 c. chopped peeled raw shrimp
• 1/2 c. chopped fresh lump crabmeat
• 2 Tbsp. minced parsley
• 1 Tbsp. Worcestershire sauce
• 1/4 c. half and half
• 3/4 c. seasoned bread crumbs
• 1/2 tsp. Creole seasoning
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice

1. Saute onions in 1/4 cup butter.
2. Add celery and saute.
3. Add shrimp and mushrooms and saute until shrimp are pink.
4. Add crabmeat, parsley, half and half, Worcestershire sauce, bread crumbs and Creole seasoning.
5. Slit skin of flounder on dark side, lengthwise down center.
6. Run knife between skin and fish, being careful not to puncture skin.
7. Fill pockets with stuffing.
8. Place in buttered shallow baking dish.
9. Melt remaining 1/4 cup butter; add oil and lemon juice.
10. Brush over fish.
11. Bake 25 minutes.
12. Baste occasionally with Italian dressing.
13. Serve with lemon wedges. Serves 4 adults.

flounder, butter, onion, green onion, celery, shrimp, fresh lump crabmeat, parsley, worcestershire sauce, bread crumbs, creole seasoning, olive oil, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507507 (may not work)