Stuffed Flounder

• 3 lb. cooked, peeled crawfish tails with fat
• 3 lb. crabmeat
• 6 flounder
• 3 eggs
• 2 large bell peppers
• 3 bundles shallots
• 2 large onions
• 4 stalks celery
• 1 box bread crumbs
• 1 tsp. black pepper
• 1 tsp. red pepper
• 1 Tbsp. salt
• 1 Tbsp. seafood seasoning

1. Cut down center of the flounder to the bone, 1/4-inch from top to 1/4-inch of bottom.
2. Slice along center of flounder to within 1/4-inch of outside edge along top of bones.
3. Set aside.
4. Finely chop vegetables.
5. (Food processor works great).
6. Add chopped crawfish and crabmeat.
7. Add bread crumbs, eggs and spices.
8. Stuff flounder and round off top.
9. Bake at 375u0b0 for 20 to 30 minutes or until fish is done.
10. May also be frozen (before baking).

crabmeat, flounder, eggs, bell peppers, shallots, onions, stalks celery, bread crumbs, black pepper, red pepper, salt, seafood seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207067 (may not work)