1 med. flounder (2 lbs.)
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper

Dress flounder and fillet. Brush fillets with butter. Sprinkle with salt and pepper. Place bottom section in well-greased baking pan. Set aside top section of fillet.

Stuffing:

2 c. dry bread crumbs
1/2 c. chopped celery
1/2 c. chopped onion
1 c. crab meat
3 eggs
1 tsp. salt
Dash cayenne
1 tsp. chopped parsley
1/2 c. melted butter
1/2 tsp. lemon juice

To make stuffing, remove any shell or cartilage from crab meat. Sauté onion and celery in butter until tender and add to remaining stuffing ingredients. Mix thoroughly. Spoon stuffing on bottom fillet and place top section of fillet over stuffing. Bake at 350°F for 25-30 minutes, or until fish flakes easily when tested with fork and stuffing is lightly brown.

Makes 6 servings.