8 oz. flounder
2 (16 to 20) shrimp, chopped
2 oz. scallops, chopped
2 oz. crabmeat, chopped
3 oz. butter
3 oz. white wine
2 oz. green pepper
2 oz. onion
2 oz. celery
1 oz. parsley
Pinch of salt
Pinch of white pepper
Pinch garlic, chopped
2 pinches paprika
2 oz. grated cheese
2 c. crushed Ritz crackers
1 lemon

Saute onion, celery, green pepper and garlic until browned in 2 ounces butter. Add chopped shrimp, scallops and crabmeat to vegetables and stir occasionally until shrimp turns pink. Turn off heat.

Add cracker and mix with fish and vegetables in saute pan. Add spices, salt, white pepper, paprika, parsley and grated cheese. Mix well.

Take flounder and spread evenly on sizzle platter. Add stuffing over top. Add 1 ounce butter, 3 ounce white wine, 1/4 lemon squeeze over top. Bake at 350 degrees for about 20 minutes. Serve with lemon wedge.