Recipe for Crab-Stuffed Flounder



1/4 cup (60 ml) chopped onion
1/4 cup (60 ml) margarine
3 oz (84 grm). mushroom (save liquid)
7-1/2 oz (210 grm). can crab meat, drained
1/2 cup (125 ml) saltine cracker crumbs
2 tbl parsley
1/2 tsp (2 ml) salt
8 Flounder Filets
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1/4 tsp (1 ml) salt
1 cup (225 ml) milk
1/3 cup (80 ml) dry wine (optional)
4 oz (112 grm). shredded swiss cheese
1/2 tsp (2 ml) paprika


In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt and dash of pepper.
Spread mixture over fillets, roll and place seam down in baking dish.
In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
Add wine to saucepan.
Cook and stir until mixture bubbles and thickens.
Pour over filets.
Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika and bake ten minutes more.
This crab meat stuffing can be used for most dishes requiring a seafood stuffing.

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