Stuffed Flounder La Fourche

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Flounder stuffed with shrimp and crab! What more can a guy (or gal) ask for?

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Steps

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In a heavy pan , saut onions , celery and garlic in the butter over medium heat.

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When vegetables are soft , add shrimp , crab , egg and remaining ingredients except wine and paprika.

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Slice each flounder on the dark side down the middle.

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Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing.

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Season the stuffing to taste.

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Fill the pocket , leaving a mound on top.

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Place in a pan with 1 cups of dry white wine.

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This will keep the flounder moist and keep it from sticking.

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Sprinkle paprika on the top and bake for 25 minutes in a 3750 f oven.

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Ingredients

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flounder, lump crabmeat, shrimp, egg, lemon, juice of, breadcrumbs, dry white wine, garlic cloves, celery, parsley, green onion, salt, butter, paprika