Friday, March 11, 2011
1/2 cup each of finely chopped onion, celery, green bell pepper. Add 1 can crab meat.
Saute in 1 Tablespoon butter until slightly wilted. Mix with 1 1/2 cups of crumbled cornbread.
Add 1 can crab meat. I actually bought the imitation crab meat that you find in the grocery store with the crab. It is really cheap. Moisten with chicken stock. (about 1/2 cup) Mom didn't say how much. She says to just add until it looks like stuffing you make for Thanksgiving. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Place this stuffing mixture in an oven-proof dish and bake at 350 degrees for 30 min. Remove from oven and put the stuffing in the uncooked flounder and bake 400 degrees for 25 minutes. As I told you, my flounder was too thin to make a pocket to put the stuffing in so I just mounded it on top of the flounder. I served it with some red sauce.