1/2 cup chopped celery
1/2 cup chopped green onions with tops
1 glove garlic – minced
8 tablespoons butter
1 cup bread crumbs
4 tablespoons lemon juice
1/2 pound boiled shrimp – chopped
1/2 pound lump crabmeat
2 tablespoons chopped parsley
1 egg – slightly beaten
black pepper or cayenne (or both)
salt to taste
4 flounders, medium size
Sauté celery, onions and garlic in melted butter over low heat.
Add bread crumbs, crab, shrimp, parsley and egg and mix well.
Season with salt and pepper.
Split the thick side of the flounder lengthwise and widthwise, loosen the meat from the bone of the fish to form a pocket for stuffing.
Brush well melted butter and lemon juice.
Salt, pepper and stuff the pocket.
Place in a pan with enough water to cover the bottom of the pan.
Broil 3″ from heat until the fish flakes easily with a fork.
Baste frequently with the liquid in the pan.