Stuffed Flounder


4 small whole flounder
1 c. flaked crabmeat
1/4 c. margarine
3 tbsp. each chopped onion, celery and bell pepper
1 clove minced garlic
1 c. crushed cracker crumbs
2 tsp. chopped fresh parsley
1 tsp. dry mustard
1/4 c. chicken broth
1 egg, beaten
1 tsp. Worcestershire sauce

Clean and scale flounder. Remove heads if desired and wash the fish. Make an incision down the middle on the top side of the fish. With the knife parallel to the fish, cut the flesh away from the backbone on each side to make a pocket for stuffing. Do not cut through the fin area. Saute vegetables in margarine. Combine vegetables and all other ingredients in mixing bowl. Loosely stuff flounder with mixture. Sprinkle with paprika. Wrap tail in aluminum foil. Baste fish with cooking oil or margarine. Bake for 10 minutes per inch of thickness at 350 degrees, basting once. Fish is done when the flesh flakes and is solid white. Makes 4 servings.