STUFFED FLOUNDER
4 MEDIUM SIZED FLOUNDERS 14 SLICES BREAD
SALT & PEPPER 2 CUPS GREEN ONIONS (CHOPPED)
½ CUP BUTTER 1 CUP PARSLEY, CHOPPED
2 SMALL ONIONS PAPRIKA
1 LARGE BELL PEPPER, CHOPPED 1 lb. CRAB MEAT
2 CUPS DICED CELERY JUICE OF 2 LEMONS
MAKE A POCKET IN EACH FLOUNDER FOR STUFFING. CUT BY THE FINS AND STAY AS CLOSE TO THE BONE AS POSSIBLE. SALT AND PEPPER FISH INSIDE AND OUT.
IN SKILLET: SAUTE ONIONS, BELLPEPPER AND CELERY IN BUTTER. SOAK BREAD IN WARM WATER. SQUEEZE EXCESS WATER FROM BREAD. BREAK INTO PIECES AND ADD TO SKILLET. ADD GREEN ONIONS, PARSLEY, CRABMEAT AND SEASONING. COVER AND COOK ON LOW HEAT ABOUT 15 MINUTES, STIRRING OCCASIONALLY.
STUFF EACH FLOUNDER AND PLACE IN SHALLOW BUTTERED BAKING PAN. DOT FLOUNDERS WITH BUTTER. POUR LEMON JUICE OVER FISH. BAKE AT 350F FOR 40 TO 45 MINUTES. BASTE OCCASIONALLY WITH PAN DRIPPINGS. SERVES 4.