MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jill's Stuffed Flounder Categories: Seafood Yield: 2 Servings 4 Flounder fillets (about -1-1/2 lb) 1/4 c Onion; minced 1/4 c Celery; minced 2 cl Garlic; minced 1 1/2 tb Mayonnaise 1 ds Tabasco sauce 1 ds Cayenne pepper 1 ds Salt 4 tb Butter 1/2 c Dried breadcrumbs 1/4 ts Dry mustard 1 tb Lemon juice 6 oz Flaked crabmeat 2 oz Shrimp; diced -OR- 2 oz Canned baby shrimp; drained 2 tb Butter; up to 3 tb, melted Sweet ground paprika; for -colour 1/2 c Milk Vegetable cooking spray Preheat oven to 350°F. Saute onion, celery, and garlic in 4 tb butter until translucent. Transfer to a mixing bowl and combine with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make stuffing. Spray a 13x9" baking dish with vegetable cooking spray. Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto the center of the fillets, mounding it up in the center. Split the remaining fillets in half lengthwise. Wrap each of the two halves around the stuffing on top of the stuffed fillet, covering the sides but leaving the stuffing visible in the center. Secure overlapping ends with toothpicks if needed. Brush all over with melted butter. Sprinkle with paprika. Pour the milk around the fish (this keeps the fish moist during baking). Bake for 20-25 minutes until fish flakes easily with a fork, brushing with melted butter about halfway through cooking. Note: Works well with any mild white fish fillets Recipe by Jill McQuown Recipe FROM: MMMMM