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From the Kitchen of: Pepper
| 1/2 | cup | Chopped Celery |
| 1/2 | cup | Chopped Green Onions |
| 1 | Clove Garlic, minced | |
| 1 Stick Butter | ||
| 1 1/2 | cups | Moistened Cubes of Bread |
| 1/2 | lb | Chopped Boiled Shrimp |
| 1/2 | lb | Crab Meat |
| 2 | tbls | Parsley, Chopped |
| 1 | Egg, Slightly Beaten | |
| Salt, Pepper and Cayenne Pepper | ||
| 4 | Medium Size | Flounders |
Sauté celery, onion and garlic in 1/2 Stick butter over low heat. Add bread, shrimp, crabmeat, parsley and egg; mix well. Season with salt, black pepper and cayenne. Split thick side of flounder, lengthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing. Brush well with melted butter; salt and pepper, and stuff pocket.
To Bake: Melt remaining 1/2 Stick butter in a shallow baking pan. Place fish in pan; do not overlap. Cover and bake in 375°F oven for 25 minutes, or until fish flakes very easily with a fork. Remove cover; bake another 5 minutes.
Serves 4