Whole flounder, scaled, gutted and headed
1/2 c. celery
1/2 c. green onion
1 stick butter
1 c. shrimp, boiled and peeled
1 c. crab meat
1 box unseasoned croutons

Cut slit in center of brown side of flounder to make a pocket. Saute celery and onion in butter until soft, add shrimp, crab and croutons to make stuffing. Fill pocket of flounder with stuffing mixture, brush with melted butter and salt. Bake at 425 degrees about 45 minutes or until golden brown.