4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp (or use canned baby shrimp)
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray

Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter until
translucent. Transfer to a mixing bowl and combine with breadcrumbs,
mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne, lemon
juice, salt, pepper. Blend well to make stuffing.

Spray a 13X9 inch baking dish with vegetable cooking spray. Place 2
flounder fillets in the dish. Spoon the crabmeat stuffing onto the center
of the fillets, mounding it up in the center. Split the remaining fillets
in half lengthwise. Wrap each of the two halves around the stuffing on top
of the stuffed fillet, covering the sides but leaving the stuffing visible
in the center. Secure overlapping ends with toothpicks if needed. Brush all
over with melted butter. Sprinkle with paprika. Pour the milk around the
fish (this keeps the fish moist during baking).

Bake for 20-25 minutes until fish flakes easily with a fork, brushing with
melted butter about halfway through cooking. Serves 2.

Excellent with wild rice or a pilaf and some steamed broccoli on the side.

Jill