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4 Flounders (1-1/2 Pound Each) 2 garlic cloves (minced)

1/2 lb lump crab meat 1/2 cup celery (finely diced)

1/2 lb shrimp (small) 3 TBL. parsley (chopped)

1 egg (beaten) 1/2 cup green onions (sliced)

1 lemon (juice) salt, black pepper, cayenne

1 cup bread crumbs 1 lb. butter (unsalted)

1 -1/2 cup white wine (dry) 1/2 tsp. paprikapes


In heavy pan saute onions, celery, garlic in the butter over medium heat. When

vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice

each flounder on the dark side down the middle. Slice toward the sides making a pocket

under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and

fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This

will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of

the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

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