Stuffed Flounder La Fourche

Ingredients

• 4 flounder (1 1/2 lbs each)
• 1/2 lb lump crabmeat
• 1/2 lb shrimp
• 1 egg (beaten)
• 1 lemon, juice of
• 1 cup breadcrumbs
• 1 1/2 cups dry white wine
• 2 garlic cloves, minced
• 1/2 cup celery, finely diced
• 3 tablespoons chopped parsley
• 1/2 cup green onion, sliced
• salt, Black pepper and cayenne, to taste
• 1 lb butter, unsalted
• 1/2 teaspoon paprika

Directions

1. 1

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

2. 2

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

3. 3

   Slice each flounder on the dark side down the middle.

4. 4

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

5. 5

   Season the stuffing to taste.

6. 6

   Fill the pocket, leaving a mound on top.

7. 7

   Place in a pan with 1 ½ cups of dry white wine.

8. 8

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

9. 9

   NOTE: it helps to rub butter on the pan.

10. 10

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