4 servings

Stuffed Flounder


4 flounders, medium size
1 ½ lbs. shrimp, peeled and deveined
½ lb. crabmeat
½ cup chopped celery
1 cup chopped onions
4 cloves garlic, minced
½ cup oil
6 slices stale bread soaked in water
4 eggs
½ cup bread crumbs
¼ cup green onion tops, chopped
¼ cup parsley, chopped
Salt, black pepper, and cayenne


In heavy-bottomed pot, add oil, celery, onions, and garlic. Cook over medium heat in uncovered pot until vegetables are wilted.

Season shrimp with salt, pepper and cayenne; chop. Add to onion mixture. Then add crabmeat, soaked bread, and 2 eggs. Mix well. Add 2 egg whites (reserve egg yolks), bread crumbs, green onion tops and parsley. Season generously with salt and pepper and a little cayenne.

Split flounder lengthwise, removing bones. Stuff with mixture. Brush egg yolk across tops of fish and broil fish 10 minutes on one side. Turn over and broil 10 minutes on the other side.

Serve hot with garlic butter .