CRAB STUFFED FLOUNDER
1 lb. flounder, skinned (four 4 oz. fillets)
1/2 cup of crabmeat mixture
To crabmeat mixture add 2 tablespoons finely chopped
red or green bell pepper.
Preheat oven to 400 degrees.
Rinse flounder fillets and pat dry.
Spoon 1/4 of the crabmeat mixture on each fillet.
Roll into pinwheel shape starting at narrow end.
Secure with toothpick if needed.
Stand up in buttered baking pan.
Sprinkle with bread crumbs and paprika.
Dot with 1 teaspoon butter.
Bake at 400 degrees for 12-15 minutes until fish is
opaque and begins to flake.
Serve with lemon wedges