The Lowcountry Anglers Fishing Club

Baked Stuffed Flounder

1 lb. box frozen (or fresh) flounder
1/4 cup minced onion
4 Tbsp. margarine
10-oz. imitation crab meat, cut into small pieces
1/2 cup Stove Top Stuffing Mix in a Can, preseasoned
2 Tbsp. parsley
Dash of salt and pepper 
3 Tbsp. margarine
3 Tbsp. flour
Dash salt
1-1/4 cups milk
1/4 cup dry white wine
1 cup shredded cheddar cheese
Paprika 

Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones.

In saucepan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat.

Spoon stuffing mixture over fillets and wrap ends under, creating a "roll". Place seam side down in a rectangular baking dish. 

Tip: For fillet pieces that are too small to stuff, simply place close together in the baking dish and spread with crab stuffing, then top with additional pieces of fish. 

In a medium saucepan, melt margarine and stir in flour and salt. Add milk and wine and cook over medium to medium-high heat, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400 degrees F, oven for 20-30 minutes or unit fish flakes easily with a fork. Sprinkly with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted