"jmcquown" > wrote in message
. ..
>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
>
>
Thank you Jill!!! (See my response in the "your favorite food" thread)

Elisa