STUFFING
1 c Crabmeat
2 tb Margarine
1 md Onion; finely chopped
1 Shallot; chopped
2 Cloves garlic; minced
2 tb Celery; chopped
1 ts Salt
1/2 ts Pepper
1 tb Parsley; chopped
1 Egg
3/4 c Bread crumbs
2 tb Bell pepper; chopped

Make stuffing by sauteing onion, shallot, garlic, celery and bell pepper in
margarine. When tender, add crabmeat, bread crumbs and seasoning. Bind
together with egg. Make a slit across the back of each fish. Generously
fill the slits with stuffing. Melt butter in pan; lay fish in pan being
careful not to overlap. Place dark side of fish up. Bake at 375 degrees
covered for about
30 minutes.

TOBY'S LITTLE LODGE

OPELOUSAS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,