Crab-Stuffed Flounder
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INGREDIENTS 1 small onion, chopped (1/4 cup) 1/4 cup chopped celery 1/4 cup chopped sweet red pepper 4 tablespoons (1/2 stick) butter or margarine 1/4 pound crabmeat, picked over and flaked 1/2 cup soft bread crumbs (about 1 slice) 3 teaspoons lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper Few drops liquid red pepper seasoning 4 small flounder fillets (about 4 ounces each) Paprika Lemon wedges and parsley (optional) Preheat the oven to moderate 350 degrees. Butter a small shallow baking dish. Sauté the onion, celery and red pepper in 2 tablespoons of the butter in a saucepan until soft, about 2 minutes. Mix in the crabmeat, bread crumbs, 1 teaspoon lemon juice, salt, pepper and red pepper seasoning. Place the fillets skin-side up. Mound the crab mixture in the center of the fillets. Overlap the ends of fillets over the top of the stuffing. Fasten with wooden picks. Place in the prepared dish. Melt the remaining 2 tablespoons butter in a small saucepan; stir in the lemon juice. Bake in the preheated moderate 350 degree oven for 18 to 20 minutes or until the fish flakes when pierced with a fork. Garnish with lemon wedges and parsley, if you desire.