Serves: 4
Total Calories: 353

1 medium onion, minced
8 tablespoons butter, divided
2 stalks celery, chopped fine
1 cup shrimp, cleaned and peeled
1 small can mushrooms
1/2 pound crabmeat
1 small bay leaf
1 tablespoon Worcestershire sauce
1/2 cup cream
1 bread crumbs
1 salt and pepper
3 ounces white wine, plus 1/2 ounce for basting
2 (2 to 2 1/2-pound) flounders
2 tablespoons oil
1 juice of 1/2 lemon

Sauté the finely chopped onion in 6 tablespoons butter until soft; add celery and sauté 2 or 3 minutes longer. Add shrimp and mushrooms (with their liquid) and sauté until the shrimp are pink; then add crabmeat, bay leaf, Worcestershire, cream, and enough bread crumbs to hold the dressing together. Season to taste. Add the wine and stuff the fish. Close the slits with the aid of small skewers and lace up.

Heat 2 tablespoons oil along with 2 tablespoons butter in broiler pan and place the fish in the pan. Broil the fish slowly under a low flame, basting with the butter/oil mixture as the fish begins to brown. Add a little more wine to the broiler pan to increase basting liquid and keep the fish moist. It is not necessary to turn the fish. Keep the flame low and when the top of the fish is golden brown or slightly darker, the fish will be cooked through. Spoon the remaining sauce from the pan over the fish. Sprinkle with lemon juice.

Nutritional Facts:

Serves: 4
Total Calories: 353
Calories from Fat: 293

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