Beulah Shepard'S Stuffed Flounder

• 1/2 stick butter/margarine
• 1-2 stalks celery, finely chopped
• 1/2 medium onion, finely chopped
• 2-3 cloves garlic, pressed, finely chopped
• 3-4 bread slices, dried, crumbled
• 1 egg, slightly beaten
• 1-1 1/2 tsp. coarse red chili pepper or 1/2 - 1 tsp. chili powder
• 1/2 lb crab meat, cooked and shredded
• 1/2 lb shrimp cooked and coarsely chopped
• salt & pepper to taste (omitted)
• 2-3 lb filleted flounder or
• two 1-1 1/2 lb

1. Preheat oven 350 degrees
2. Cook butter, celery, onion & garlic until soft.
3. Combine in bowl with bread, egg, pepper, crab, shrimp.
4. If stuffing, prepare on greased sheet.
5. if layering, use edged greased cooking dish.
6. layer one fish in cooking dish, add stuffing, layer second fish over stuffing.
7. Can be prepared 4-6hrs in advance & chilled. Remove from refrigerator 1/2 hour before baking.
8. Bake at 350 degrees for 25-35 minutes. Or until flounder meat flakes easily with fork.

butter, stalks celery, onion, garlic, bread, egg, coarse red chili pepper, crab meat, shrimp, salt, filleted flounder

Taken from www.epicurious.com/recipes/member/views/beulah-shepards-stuffed-flounder-51109991 (may not work)