Ingredients

6 flounder
Crab stuffing
3/4 C. margarine, melted
1/3 C. lemon juice
2 tsp. salt
Paprika
CRAB STUFFING:
1 lb. crab meat
1/2 C. chopped onion
1/3 C. chopped celery
1/3 C. chopped green pepper
2 cloves garlic, chopped
1/3 C. oil
2 C. soft bread crumbs
3 eggs, beaten
1 Tbsp. chopped parsley
2 tsp. salt
1/2 tsp. pepper

Cooking Instructions

Make pocket in fish for stuffing. Stuff fish loosely. Combine butter, lemon juice and salt. Cut 6 pieces of foil, 18×18 inches each. Grease lightly. Place 2 tablespoons sauce on foil. Place fish in foil. Sprinkle with paprika. Close foil around fish with double folds. Place packages on a grill 6 inches from hot coals. Cook 25-30 minutes. Serves 6.
CRAB STUFFING:
Cook onion, celery, green pepper and garlic in fat until tender. Combine all other ingredients and mix thoroughly. Use to stuff flounder.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)