Grand Lagoon Stuffed Flounder

• 6 whole flounder, dressed
• 3 Tbsp. lemon juice
• 1/2 c. onions, finely chopped
• 1/2 pkg. saltine crackers, crushed
• salt and pepper
• 2 whole eggs
• 1/4 c. Worcestershire sauce
• 2 Tbsp. lemon juice
• 1/3 c. butter or margarine, melted
• 1 green bell pepper, finely chopped
• 2 1/2 Tbsp. celery, finely chopped
• 1/2 lb. fresh crab meat, drained and flaked
• 1 c. mayonnaise
• 1/4 c. prepared mustard

1. Crab Meat Stuffing:
2. Combine first 7 ingredients, beginning with finely chopped bell pepper in a large bowl.
3. Combine eggs and next 4 ingredients; stir into crab meat mixture.
4. Stuff flounder. Leftover stuffing may be used to stuff jumbo shrimp and bake as directed for flounder or it may be shaped into croquettes and browned in hot oil.

flounder, lemon juice, onions, saltine crackers, salt, eggs, worcestershire sauce, lemon juice, butter, green bell pepper, celery, crab meat, mayonnaise, prepared mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843273 (may not work)