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Title: Jill's Stuffed Flounder
Categories: Seafood
Yield: 2 Servings

4 Flounder fillets (about
-1-1/2 lb)
1/4 c Onion; minced
1/4 c Celery; minced
2 cl Garlic; minced
1 1/2 tb Mayonnaise
1 ds Tabasco sauce
1 ds Cayenne pepper
1 ds Salt
4 tb Butter
1/2 c Dried breadcrumbs
1/4 ts Dry mustard
1 tb Lemon juice
6 oz Flaked crabmeat
2 oz Shrimp; diced -OR-
2 oz Canned baby shrimp; drained
2 tb Butter; up to 3 tb, melted
Sweet ground paprika; for
-colour
1/2 c Milk
Vegetable cooking spray

Preheat oven to 350°F. Saute onion, celery, and garlic in 4 tb butter
until translucent. Transfer to a mixing bowl and combine with
breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp,
Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make
stuffing. Spray a 13x9" baking dish with vegetable cooking spray.

Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing
onto the center of the fillets, mounding it up in the center. Split
the remaining fillets in half lengthwise.

Wrap each of the two halves around the stuffing on top of the stuffed
fillet, covering the sides but leaving the stuffing visible in the
center. Secure overlapping ends with toothpicks if needed. Brush all
over with melted butter. Sprinkle with paprika. Pour the milk around
the fish (this keeps the fish moist during baking). Bake for 20-25
minutes until fish flakes easily with a fork, brushing with melted
butter about halfway through cooking.

Note: Works well with any mild white fish fillets

Recipe by Jill McQuown

Recipe FROM: <https://web.archive.org/web/20080908030731/
http://www.recfoodcooking.org/sigs/Jill McQuown/
Jill's Stuffed Flounder.html>

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