Stuffed Bass Or Flounder

• 3 or 4 bass fillets or 2 small flounder
• 8 Tbsp. butter or margarine
• 1/2 c. green onions, chopped
• 1/2 c. celery, chopped
• 1/2 c. green pepper, chopped
• 1 garlic clove or 1/2 tsp. minced garlic
• 1 Tbsp. all-purpose flour
• 1/2 c. dry wine or chicken bouillon
• 1/2 c. milk
• 1/2 lb. shrimp, cooked, peeled and chopped
• 1/2 lb. crabmeat, drained and shredded
• 1/2 c. bread crumbs
• 2 Tbsp. parsley, chopped
• 1 egg, beaten lightly
• salt and pepper to taste
• dash of cayenne pepper
• paprika
• lemon juice

1. Season fish with salt.
2. Saute onion, celery, green pepper and garlic in 4 tablespoons butter until tender.
3. Blend in flour.
4. Add wine or chicken bouillon and milk.
5. Stir until thick.
6. Add shrimp, crab, bread crumbs, parsley and egg.
7. Season with salt and pepper and cayenne pepper.
8. Place stuffing on fish fillets and roll up and secure with toothpicks.
9. Place in buttered baking pan.
10. Cover with foil.
11. Bake at 350u0b0 for 25 minutes.
12. Brush with remaining butter and sprinkle with paprika and lemon juice.
13. Bake uncovered for 10 minutes.
14. Spoon pan juices over fish and serve.
15. Serve with a tossed salad and corn muffins.

bass, butter, green onions, celery, green pepper, garlic, flour, dry wine, milk, shrimp, crabmeat, bread crumbs, parsley, egg, salt, cayenne pepper, paprika, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349569 (may not work)