Creole Flounder With Seafood Sauce

• 1 cup diced onion
• 1 cup chopped green pepper
• 2 garlic cloves, minced
• 1/2 cup minced fresh parsley
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 8 ounces Mexican process cheese (Velveeta), cubed
• 2 tablespoons lemon or lime juice
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1/4 cup Creole mustard or other spicy mustard
• 2 pounds flounder fillets
• 1-1/2 teaspoons Creole seasoning
• 2 pounds cooked shrimp, peeled and deveined

1. In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm.
2. Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

onion, green pepper, garlic, parsley, butter, allpurpose, cream, process cheese, lemon, crabmeat, creole mustard, flounder fillets, creole seasoning, shrimp

Taken from www.tasteofhome.com/recipes/creole-flounder-with-seafood-sauce/ (may not work)