INGREDIENTS
4 Flounders (1-1/2 Pound Each) 2 garlic cloves (minced)
1/2 lb lump crab meat 1/2 cup celery (finely diced)
1/2 lb shrimp (small) 3 TBL. parsley (chopped)
1 egg (beaten) 1/2 cup green onions (sliced)
1 lemon (juice) salt, black pepper, cayenne
1 cup bread crumbs 1 lb. butter (unsalted)
1 -1/2 cup white wine (dry) 1/2 tsp. paprika
Directions for making BROILED RED SNAPPER VERA CRUZ SAUCE,
In heavy pan saute onions, celery, garlic in the butter over medium heat. When
vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice
each flounder on the dark side down the middle. Slice toward the sides making a pocket
under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and
fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This
will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of
the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.