6 (1/2 pound) flounder
2 medium onions, chopped
3 ribs celery, chopped
1 small bell pepper, chopped
2 eggs, beaten
3 teaspoons lemon juice
1 1/2 cups seasoned bread crumbs
Salt and pepper, to taste
Dash of Tabasco sauce
Dash of cayenne pepper
1 pound lump crabmeat
1 (8 ounce) can shrimp
Butter (to baste)
Cut flounder down the middle. Take knife and cut around inside under skin to make a pocket on each side of the slit.
Sauté onions, celery and bell pepper until tender.
Mix eggs, lemon juice and bread crumbs. Add salt, pepper, Tabasco and cayenne.
Check crabmeat for shells and add.
Drain shrimp and add.
Stuff flounder with crab and shrimp mixture.
Bake for 1 hour at 350 degrees F, basting with butter. Watch carefully. Do not overcook.
Yields 6 servings.