Thursday, December 18, 2008

Crab Stuffed Flounder


1 1/2 pound skinless flounder
1 pound cooked crab meat
1/2cup dry breadcrumbs, lightly seasoned
2 cans cream of celery soup
Salt, pepper, paprika, to taste
1 lemon
1/2 stick real butter


Clean and dry fish. Cut into 4-inch strips; set aside. Mix crab, breadcrumbs and 1 can soup together. Lightly spread stuffing over strips of fish and roll up tightly. Secure with a toothpick or skewer. Place rolls on lined baking dish and sprinkle with spices and squirt with lemon juice. Spread butter on top of each roll. Bake for 20 to 30 minutes or until fish is flaky. Spread other can of soup on top and heat before serving.

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