1 whole flounder (1½ lbs)

2 Tbsp butter

½ small onion, minced

¼ green bell pepper, chopped

½ stalk celery, minced

1 clove garlic, minced

6 oz crabmeat, shredded

¼ teaspoon Cajun seasoning

3 Tbsp cracker meal

Salt & pepper to taste

1 Tbsp butter, softened

1. With a sharp knife make an incision next to the backbone on both sides of the scaled fish, stopping before the head and tail. Slide the knife between the flesh and backbone, carefully separating the flesh from the backbone on both sides.
2. Preheat oven to 350 degrees F. Lightly grease a baking sheet lined with foil.
3. Heat 2 Tbsp butter over medium-low heat in a large saucepan. Stir in onion, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
4. Remove pan from heat and stir in shredded crabmeat, seasoning, cracker meal, salt and pepper.
5. Rub flounder skin and cavity with softened butter. Stuff cavities with crab mixture and place in prepared pan.
6. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.