Stuffing (approximate measures): 3/4 cup plain bread crumbs
1 can claw crab meat
1 cup or can chopped shrimp, either cooked or raw
2 green onions, chopped
salt, red and black pepper to taste Lobster meat may be substituted for crab meat in this recipe. Combine and add enough milk to hold together like dressing. Make deep diagonal slits in fish while raw. Fill each of the 4 or 5 slits with dressing then pour over gravy and bake at 325F about 45 minutes or less. When done, stick a thin round of lemon in each slit; sprinkle with paprika; cover top of fish with chopped parsley. | 
