1 c. crabmeat
1 (4 oz.) can mushrooms
3/4 c. chopped celery
1/2 c. chopped onion
1/4 c. butter, melted
2 c. bread crumbs
1/2 c. sour cream
2 tbsp. grated lemon rind
1 tsp. paprika
1 tsp. salt

Cook celery and onion in butter until tender. Combine all ingredients and mix thoroughly. Makes approximately 1 quart. Stuffing can be used to stuff flounder or red fish or placed in casserole. Bake at 350 degrees for 35-40 minutes.