Sally Lanier's Georgia Stuffed Flounder-A Regal Dinner

By Doc Lawrence

https://www.newsbreak.com/doc-...

Flounder is bountiful along Georgia's Atlantic coast, making it a popular and abundant seafood choice for locals and visitors alike. When stuffed with delectable crabmeat and shrimp, this humble fish is elevated to a dish fit for a royal feast. The succulent combination of flavors and textures creates a harmonious balance that tantalizes the taste buds and leaves a lasting impression. The flounder's mild and delicate flesh pairs perfectly with the rich and savory filling, creating a symphony of flavors that delight the palate.

This recipe was provided by one of my favorite home cooks, Sally Lanier. Originally from Statesboro, Miss Sally learned her skills in kitchens along the Georgia coast.

Sally Lanier’s Stuffed Georgia Flounder

Ingredients:

1/4 cup finely chopped green bell pepper

1/4 cup chopped onion

1/4 cup chopped celery

2 cloves garlic, minced

1/4 cup unsalted butter or

1 cup Italian seasoned bread crumbs

2 eggs, slightly beaten

1/2 teaspoon black pepper

1 tablespoon parsley, chopped

6 ounces lump crab meat

6 ounces small wild caught white shrimp

1 tablespoon Old Bay Seasoning

8 large flounder fillets

8 tablespoons lemon juice

Directions

Simmer peppers, onions, celery and garlic in butter. Remove from heat and add crumbs, eggs, pepper and parsley.

Add crab meat and shrimp and toss lightly with fork. Place 2-3 tablespoons of stuffing in middle of each fillet. Top with pat of butter and lemon juice.

Lap ends of fillet across stuffing and pin with toothpick. Place in greased baking dish and bake 25-30 minutes at 325 degrees F.

Place on serving dish, sprinkle with paprika and decorate with parsley and lemon wedges.