4 flounders-cleaned and slit on top forming a pocket for stuffing
Seasoning for flounders
1 block butter
1 med. onion, chopped
1 stalk celery, chopped
4 green onions, chopped
1 lb. crabmeat
1/2 - 1 lb. shrimp, chopped
bread crumbs
salt, pepper, Tony's seasoning, hot sauce to taste

Season fish and place in shallow baking pan. Melt butter, add seasonings and cook until wilted. Add shrimp and crabmeat and season to taste. Cook until shrimp are pink. Add enough bread crumbs to hold stuffing together. Stuff each fish with a mound of stuffing. Dot with butter and bake at 350°F until fish flakes with a fork. This recipe may also be prepared with red snapper or redfish.