3 or 4 lg. flounders (3/4 to 1 lb.)
Salt to taste
1 stick butter

STUFFING:

1 c. crab meat
2 tbsp. bacon drippings
1 med. onion, chopped fine
1 shallot, chopped
2 cloves garlic, minced
2 tbsp. celery, chopped
2 tbsp. bell pepper, chopped
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. thyme
1 tbsp. parsley, chopped
1 egg
3/4 c. bread crumbs

Have the butcher slit a big pocket in each fish. Place generous amount of stuffing (made by sauteing vegetables in drippings then mixing with remaining ingredients) into each slit. Melt butter in pan or pans to lay fish, not overlapping. Place fish dark side down, then flip, this butters stuffed side, too. Bake at 375 degrees or 400 degrees covered for 30 minutes. Uncover last 5 or 10 minutes.