1/2 c. chopped celery
1/2 c. chopped green onions & tops
1/2 clove garlic, minced
1/2 stick butter
1 1/2 c. moistened bread cubes
1/2 lb. boiled shrimp, chopped
1/2 lb. crab meat
2 tbsp. chopped parsley
1 egg, slightly beaten
Salt, black pepper & cayenne
4 flounders, med. size

Saute celery, onion and garlic in melted butter. Add bread cubes, shrimp, crab meat, 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 pocket for stuffing. Brush well with additional melted butter, salt, pepper and stuff pocket.

TO BAKE: Melt 1/2 stick butter in a shallow baking pan. Place fish in pan, do not overlap. Cover and bake in 375 degree oven for 25 minutes or until fish flakes very easily with a fork. Remove cover, bake another 5 minutes.

TO BROIL: Place on greased rack, 6 inches from broiler flame and broil until brown, basting often with the following sauce: 1/4 c. lemon juice 2 cloves garlic, minced 1/4 c. parsley, chopped

Makes 4 servings.