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Serves/Makes: 4

Ingredients:

• 4 small whole flounder
• 1 cup flaked crab meat
• 1/4 cup margarine
• 3 tablespoons each chopped onion, celery and bell pepper
• 1 clove minced garlic
• 1 cup crushed cracker crumbs
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dry mustard
• 1/4 cup chicken broth
• 1 egg, beaten
• 1 teaspoon Worcestershire sauce

How to cook:

• Clean and scale flounder. Remove heads if desired and wash the fish. Make an incision down the middle on the top side of the fish. With the knife parallel to the fish, cut the flesh away from the backbone on each side to make a pocket for stuffing. Do not cut through the fin area.
• Saute vegetables in margarine. Combine vegetables and all other ingredients in mixing bowl.
• Loosely stuff flounder with mixture. Sprinkle with paprika. Wrap tail in aluminum foil. Baste flounder with cooking oil or margarine.
• Bake for 10 minutes per inch of thickness at 350 degrees F, basting once.
• Fish is done when the flesh flakes and is solid white.

This recipe for Baked Stuffed Whole Flounder with Crab Meat serves/makes: 4

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Main Ingredient: Flounder/Plaice
Preparation Method: Baked